1. Half a piece of Northeast sauerkraut is about 500 grams washed with water, squeezed out the water, and cut into sauerkraut shreds for later use. If you don’t like it too sour, you can soak it in water for a while to remove the sourness
2. Peel off the skins of green onion, ginger and garlic and clean them. Cut them into chopped green onion and ginger slices respectively. Press the garlic with a knife to flatten the garlic. Rinse one star anise and prepare.
3. Rinse two pieces of pork belly with skin with warm water, and cut into large slices of uniform thickness for later use
4. Rinse the vermicelli with water and soak until it becomes soft, dry the vermicelli and set aside
5. Add a little more peanut oil to the hot pan, fry the pork belly slices for aroma and oil, sauté the chopped green onion, ginger slices, garlic, and star anise until fragrant, cook the pan with appropriate amount of cooking wine
6. Add the chopped sauerkraut shreds and stir-fry evenly, and dry the water so that the sauerkraut shreds can fully absorb the oil
7. Add an appropriate amount of water to a boil on high heat and put in the soaked strips
8. Add appropriate amount of salt to season and simmer until the vermicelli is cooked through (about 10 minutes), then turn off the heat
9. Turn off the heat and add a little chicken essence to season and mix well
10. Put it in the soup plate and start enjoying!
