1. The ingredients are chopped up on the bones, and it’s not too big to be cooked.
2. Stick the bones under cold water, add ginger slices, cooking wine, boil on high heat and turn to low heat for a while
3. Soak the sauerkraut in water for a while to remove the astringency
4. Pickled cabbage dry water
5. In a pot under cold water, put the blanched stick bones, sauerkraut, ginger, chopped green onion, and one star anise
6. Bring to a high heat and turn to low heat. Cook for about 20-25 minutes and put a little less salt, because the sauerkraut already has salt, so don’t put too much salt.
7. Add the thinly sliced pork belly and cook for about 7-10 minutes
8. Taste the taste before serving, put in the right amount of seasoning
