Braised pork belly with sauerkraut

1. Cut pork belly into pieces, blanch it with boiling water, and take it out; 2. Melt the frozen tofu thoroughly with cold water, cut it into cubes, blanch it with boiling water, and squeeze out the water; 3. Thin the pickled cabbage slices, cut them into filaments, wash them twice with warm water, and squeeze out the water; 4. Put the pot on a strong fire, pour in vegetable oil to heat it, and add white sugar to boil it into a sugar color; 5. Put the cooked pork belly into the pot and stir-fry it quickly for coloring; 6. Add 750 grams of broth to the casserole, and add pork belly, onion, ginger slices, salt and pepper water; 7. Boil with high fire, then turn to low fire for stewing until the pork belly is eight-ripe, and add shredded sauerkraut, blood sausage slices, water-soaked vermicelli, frozen tofu blocks and kelp; 8. Stew until the pork is crisp and rotten, the frozen tofu is tender and tasty, and add pepper and monosodium glutamate.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)