1. The big bones and pork belly are soaked in water 3 or 4 hours in advance to soak the blood inside. Then blanch the water.
2. After blanching, take it out and rinse with clean water.
3. Add appropriate amount of water to the pot, add pork bones, pork belly, and green onion ginger.
4. After boiling, change to medium heat to simmer pork bone soup. (Put some white vinegar when stewing, which will help the calcium in the bones to free up and make the soup more nutritious!)
5. The pork belly is stewed and cooked, remove and cut into thick slices.
6. Rinse the sauerkraut with clean water, then dry the water and set aside.
7. Cut the pig's blood sausage into thick slices.
8. Pour an appropriate amount of arowana fragrant and squeezed cooked soybean oil into the pot.
9. Add green onion and ginger until fragrant, add sauerkraut and stir fry.
10. Stir-fry the aroma of sauerkraut.
11. Pour in the pork bone broth and simmer for about 20 minutes.
12. Stew the pork belly and sauerkraut together.
13. Add salt and pepper.
14. Add pig blood sausage when the sauerkraut is almost cooked.
15. Stew until the blood sausage changes color.
