Sauerkraut stewed with tofu

Overview

I have always wanted to eat sauerkraut from Northeast China.

Slice the pork, heat oil in a cold pan (put less), fry the fat meat first to get the oil out, then quickly fry the lean meat to spread it out, add small chili peppers and stir-fry until fragrant, add a small amount of soy sauce and cooking wine and stir-fry evenly.
Soak the sauerkraut twice in water, drain the water, pour it into a pot and stir-fry until the water is dry. Add a small amount of thirteen spices, stir-fry evenly, then add an appropriate amount of boiling water and simmer.
While the sauerkraut and meat are simmering, cut the tofu into small pieces, making them thinner for faster flavor.
After the sauerkraut meat is boiled, add the tofu and simmer over low heat for more than 20 minutes (turn over in the middle to be careful not to burn the pot). The sauerkraut itself has salt. I didn't wash it too clean this time, so I didn't add salt later. After simmering for more than 20 minutes, the sauce is reduced and the pot is ready. Add some chopped green onion to make it more beautiful.