Buckwheat leaves

250 grams

condiments

pickled vegetables

50 grams

carrot

30 grams

Seasoning (see menu)

Part; One copy; A stock

step

1. Separate the buckwheat head from the leaves, wash the buckwheat leaves and cut them into sections, and dice the carrots.

2. Saute garlic and pepper, add diced carrots and buckwheat leaves, add salt and pepper, stir-fry until soft, add sauerkraut, stir-fry until it tastes good, and serve.