1. Bone sticks are blanched in water to skim the blood foam, add green onions, ginger, star anise, bay leaves, salt and simmer for later use.
2. Half a piece of Northeast sauerkraut, soak and wash in clean water, drain the water and cut into silk for use
3. Take appropriate amount of vermicelli and soak in water to soften
4. Peel the scallion, ginger, and garlic into slices of scallion, ginger, and garlic respectively.
5. Add appropriate amount of vegetable oil in a hot pot to sauté the onion, ginger, and garlic
6. Add the chopped sauerkraut and stir-fry evenly until the water is dry
7. Add the stewed big bone sticks and the soaked vermicelli, pour the bone stick soup to stew
8. Stew until the sauerkraut and vermicelli are cooked thoroughly, taste the saltiness, and then add some salt
9. Turn off the heat and add a little chicken essence to season it out
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