1. Wash half of the sauerkraut, clean and cut into shreds, soak in clean water for a while to remove the sourness according to your own taste, and then squeeze out the water.
2. Potatoes are cleaned with proper amount of mud and sand on the outside, peeled off the skin and cut into uniformly sized hob blocks.
3. Rinse a moderate amount of pork belly with warm water and cut into even slices of pork belly.
4. Peel off the scallions, ginger, and garlic, clean them, and cut them into chopped green onions, ginger slices, and garlic slices.
5. Add the right amount of lard oil in the hot pan to fry the pork belly slices for a fragrance. The chopped green onion, ginger slices, and garlic slices will fry until fragrant. Cook the right amount of cooking wine and light soy sauce and stir-fry evenly.
6. Pour in the potato pieces and shredded sauerkraut and stir-fry evenly. Be sure to stir-fry for a while so that the sauerkraut and potatoes can fully absorb the fat, so that the stewed product will be more fragrant.
7. Pour in the right amount of water (bone broth is best) to submerge the sauerkraut and potatoes. After boiling, add the right amount of salt to season, cover the pot and simmer for about 20 minutes.
8. Stew until the ingredients are fully cooked, and then turn off the heat and remove the soup. You can choose according to your preference for the step of collecting the soup.
