1. Pork belly in cold water pot, add ginger, pepper, aniseed, bay leaves, cinnamon, cooking wine, boil over high heat, medium heat for 20 minutes, turn off the heat and let cool.
2. Let the pork belly cool, cut into thick slices, and layer on top of sauerkraut.
3. Cut the frozen tofu into thick slices and place them on the pork belly slices. Boil the pork belly broth and pour it in, turn to low heat and simmer for 30 minutes after the high heat is turned on.
4. Broad powder and simmer for 10 minutes. Serve with Laba Vinegar.
No need to add any seasoning, nourishing and healthy.