1, prepare a casserole.

2. Wash sauerkraut and cut into pieces. Soak the vermicelli in water until it becomes soft.

3. Add oil to the wok, stir-fry garlic, ginger and diced pepper, and then stir-fry with sauerkraut. When the fire is about to burn out, add monosodium glutamate to taste and eat.

4. Wash the clams for later use.

5. Spread a part of the fried sauerkraut in the casserole, then spread the soaked vermicelli, then spread another part of the sauerkraut on the vermicelli, and then spread the clams on it. Finally, add a little salt and monosodium glutamate to the broth (you can use pig bone soup or chicken soup) and pour it on it. Pour the soup until it is almost covered with clams, add some sesame oil and cook it on the stove. Boil the juice first, then turn the heat down and let it slowly collect the juice into the vermicelli. At this time, you should pay great attention and dry it carefully. If the juice is completely dry, it won't taste good. ), when the juice is almost collected, sprinkle with coriander or celery, turn off the fire and serve.