1. Cook the rice noodles, remove the supercooled water, and drain the water for later use.

2. Heat the sauerkraut in the pot, stir-fry it for one or two minutes without oil (this can stimulate the fragrance and sour taste of sauerkraut), and remove it for later use.

3. Add hot oil to the pot, stir-fry shredded ginger and minced garlic until fragrant, pour in beef and stir-fry until it is almost done (the beef is almost discolored), and pour in sauerkraut and a bowl of hot water.

4. Boil the water, add half a spoonful of chicken powder and a little salt, and cook for more than 30 seconds, and the beef will be topped.

5. Take another bowl, put chopped green onion and a spoonful of soy sauce in the bowl, add four spoonfuls of water (a little more is ok), add the cooked rice flour, pour the sauerkraut beef topping, sprinkle with chopped green onion and millet pepper and serve.