1. Ingredients: 300 grams of pork belly, 500 grams of pickled cabbage, 10 grams of salt, 1 dash of light soy sauce, 1 section of green onion, 2 star anise, 10 grams of pepper, 2 bay leaves, 1 piece of cinnamon, 5 slices of ginger.

2. Blanch a piece of pork belly. Boil onions, ginger, aniseed, peppercorns, bay leaves, cinnamon and blanched pork. Cook for about 30 minutes. Wash the sauerkraut and drain the sauerkraut. Add oil to the pot and stir-fry the sauerkraut over low heat. Fry some sauerkraut until it dries up, pour it out and set aside. The pork belly will be cooked now, take it out and slice it. Remove the onion, ginger, garlic and other seasonings from the broth, leaving the pure soup. Put the sauerkraut into the pork soup, put the pork belly on top, add some salt and sugar to taste, add a little light soy sauce and oyster sauce, and add a little dried shrimps. Cook for 20-30 minutes.