Pork sauerkraut

WINTER FOOD IS BIG CABBAGE, FRESH AND JUICY. THE MARKET OFFERS 5 CENTS OF CABBAGE, SPECIAL PRICES BY 9 A.M. EVERY MORNING, AND 28 POUNDS OF GOOD AND CLEAN CABBAGE, WHICH CAN BE USED DIRECTLY BY FLUSHING WATER. VEGETABLE CABBAGE IS RICH IN VITAMIN C, VITAMIN E, WHICH OFTEN EATS CABBAGE, ENHANCES SKIN RESISTANCE, PROVIDES GOOD SKIN AND PIGMENTATION; IT ALSO HAS THE EFFECT OF STOMACH SUPPORT, DRYING OUT, AND THERMAL DETOXIFICATION. THE PEOPLE USED TO SAY, "FISH MAKE FIRE, MEAT, AND BEAN BEAN CURDS." TWO PEOPLE ATE THE SOUR SPICY SOUP, AT A PRICE OF LESS THAN $10, BUT THEY WERE SATISFIED. THE TRADITIONAL SAUERKRAUT HOGS ARE SALINIZED AFTER THEY HAVE BEEN CUT TO PIECES, AND THE SOY SAUCE IS “KILLED” AND MIXED WITH THE MEAT, THE BENEFIT OF WHICH IS THAT THERE IS NO SOUP, NO DUMPLINGS, BUT MOST OF THE NUTRIENTS ARE WASTED. THE SOLUTION IS NOT TO DRAW WATER WHILE DRESSING THE MEAT, AND TO MIX THE CUT CABBAGE WITH THE CUT CABBAGE INTO THE MEAT, SO THAT IT IS FRESH AND JUICY AND BITES THE JUICE. HOWEVER, IT IS IMPORTANT TO NOTE THAT CABBAGE AND MEAT DUMPLINGS ARE EVENLY MIXED BEFORE THEY ARE PACKED, AND THAT WHILE THEY ARE PACKED, THEY ARE MIXED UP TO MAKE THE MEAT MORE ABSORBENT. THE RATIO OF MEAT TO VEGETABLES SHOULD BE KEPT IN ORDER, AND NOT TO THROW MEAT INTO A CABBAGE。