Shred sauerkraut, add a little oil to the pot, add ginger slices, stir-fry sauerkraut until it is dry, add chopped green onion, pour pork tripe slices, stir-fry evenly with high fire, add boiling water, add salt, a little chicken essence and pepper, cover it with low fire and stew for 5 minutes, then put it in the pot to clean the pork tripe. Remove the dirt on the surface of fresh pork belly, rinse it with clear water, then cut it into small mouths, scrape off a layer of yellow substance (this is gastric juice) with a knife, rinse it again, and then cook pork belly in it for a while, don't be afraid of a long time, because pork belly is worse and better to eat. If it is cooked for a short time, it will definitely not rot.
Just cook for a while. Sprinkle chopped green onion on the plate and pour some sesame oil on it. (If you buy pickled cabbage with bagged pickled fish, you need to wash it with a new knife. Blanch it in the pot for not too long, and then dry it in the pot. When the water is almost dry, add some bagged millet spicy, wash the pot, put oil, ginger, millet spicy and pickled cabbage, and stir-fry until the pickled cabbage is fragrant. Add water or broth, and add pork belly with the changed knife. Cook meatballs and potatoes until potatoes can be easily penetrated with chopsticks, and add shredded sauerkraut. Cook for half a minute.