1. When buying a big bone stick, please ask the seller to tap the bone stick gently. Wash the bought big bone stick and soak it in clear water for later use. Wash and shred sauerkraut.

2. Add enough water to the casserole and heat it with fire.

3. Heat another pot of water, add 2 slices of ginger and 1 tablespoon of cooking wine, and add 1 ~ 2 minutes to blanch.

At this time, the water in the casserole is already hot. Put the blanched bones in a casserole, and add onion, ginger and star anise.

5. Add 1 tbsp white vinegar.

6. After the bone soup is boiled, use a spoon to skim the floating foam and add sauerkraut, and cook for about 1 hour on low heat. Season with salt before cooking.

Cooking tips

1, vinegar slip soup is beneficial to bone free calcium. Boiled sauerkraut with big bones can be picked out first, dipped in garlic juice with meat, and then heated in casserole again, which will have higher calcium content.

2, sauerkraut is very resistant to cooking, and the longer it is cooked, the better it tastes.

3, the water in the pot must be added at one time, do not add water in the middle, nourish the taste of the soup.