1. Cut Sichuan pepper into sections diagonally, finely chop scallion and green onion, mince ginger and pickled pepper, and set aside sauerkraut
2. Cut the belly into thick strips and set aside the chicken broth
3. Heat the pot into the oil and heat, add the green onion and white ginger slices, pickled peppers, and Chinese peppers to a low heat and stir fragrant
4. Add the sauerkraut and stir fry until the aroma is revealed
5. Add an appropriate amount of chicken broth and simmer for 5 minutes to make the soup more sour and flavorful. Add half a bag of the seasoning from the sauerkraut fish to taste
6. Add belly and simmer for 8-10 minutes until tasty
7. Put it in a container and sprinkle with chopped green onion and Sichuan pepper. Heat oil on top of the chopped green onion and Sichuan pepper. Serve
Tips:Don't drizzle too much oil to avoid greasy at the end
