A pot of braised sauerkraut

In the northern winter, braised sauerkraut must be eaten. The large slices of pork with skin are stir-fried repeatedly in a hot pot to make a nourishing oil, and when the meat slices are golden brown, pour in the green onion, peppercorns, salt, and soy sauce, and continue to fry in a large iron pot. Later, the shredded sauerkraut is poured into the pot and fused intimately with the sliced pork. Flooded sauerkraut is especially able to eat lard, don't worry about putting potato pieces, just accompany the fire so that they can fully communicate in the pot. When it is just right, then put in the potato pieces cut with a hob, stir-fry for a short time, then pour boiling water, just before the boiling water of the dish boiled, change the heat to low, cover the lid to allow enough time to braise. The braised sauerkraut is delicious, the more you chew the meat slices, the more fragrant the sauerkraut oil is, the potatoes are soft and sweet, and you are guaranteed to eat the bowl and remember the pot... Just like Sichuan people love spicy food, who doesn't love braised sauerkraut in the north? [Laughing and crying] [Laughing and crying] [Laughing and crying]