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1
Prepare about half a head of fermented sauerkraut and rinse thoroughly to remove excess saltiness. Squeeze out excess water, discard the tough front portions, and cut the remaining stems and leaves into thin shreds.
2
Reserve some sauerkraut stems for simmering in the broth. Slice ginger, lightly crush 3-5 garlic cloves, chop garlic chives, and prepare chili pepper if desired.
3
Blanch the pork ribs in boiling water until scum appears on the surface, then remove and rinse with warm water.
4
Heat a cast iron pot over medium heat, add olive oil, and sauté garlic, ginger, and chili pepper until fragrant.
5
Add garlic chives and stir until fragrant. Add about half of the shredded sauerkraut and stir-fry to release its aroma. Reserve the remaining half for later to maintain crispness.
6
Pour in 2 tablespoons of Shaoxing wine or rice wine and continue stir-frying. Add approximately 200ml of the sauerkraut liquid.
7
Top up with broth or hot water to fill the pot about 80%. Add the blanched pork ribs (about 300g).
8
Add the reserved sauerkraut stems to the pot. Once boiling, reduce heat to low, cover, and simmer for about 25 minutes.
9
Prepare hot pot ingredients: pork belly slices, seafood, beef slices, lamb slices, frozen tofu, enoki mushrooms, green vegetables, cabbage leaves, and remaining sauerkraut.
10
Bring the broth to the table and begin cooking hot pot. Taste the broth, then gradually add hot pot ingredients one by one to cook. Finish with vermicelli noodles if desired.
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