1. This is the roast suckling pig we eat. Nobody eats the pig's head, so let's use it as a stew!
2. Suckling pig head, I asked the waiter at the restaurant to chop it into small pieces and pack it back.
3. Cut the green onion and ginger into minced pieces.
4. Peel and wash the sauerkraut piece by piece.
5. Spread it on a cutting board, use a knife to separate the clapper slices, pull it with your hand, and turn it into two layers, so that the shredded sauerkraut is thinner and has a better taste.
6. After a few leaves fall together and cut into shreds.
7. Write dry water for later use.
8. Heat the pan and melt two tablespoons of lard.
9. When the lard has been melted, add the star anise and fry it for a while, then remove it.
10. Saute the minced ginger.
11. Stir-fry the sauerkraut in the pot.
12. Half a tablespoon of thirteen incense.
13. 2 tsp salt, stir fry.
14. Add a bowl of water and bring to a boil.
15. Add a piece of chicken essence and simmer for 10 minutes.
16. Add the roasted suckling pig head.
17. Stir well and cook for another 10 minutes.
18. The roasted meat is hard, and after absorbing the soup, it becomes soft and ready to go out of the pot.
19. It's delicious, you know what to eat after dinner!
Tips:1. Fry the star anise and take it out, leaving the flavor of the star anise in the oil.
2. Finely chop sauerkraut and taste good.
3. Stew until the suckling pork is soft and rotten and tastes good.
4. When you like to drink soup and soup, add an extra bowl.
5. If you have any questions, please leave a message below the comments to learn and make progress together.
