1.？ Northeast Chinese cabbage pickled cabbage, chopped for later use, (wring the water out of the pickled cabbage)

2.？ Meat stuffing can be three points fat and seven points thin, or it can be all lean meat, depending on your own preferences.

3.？ Pour an appropriate amount of oil into the pot, heat it, add pepper powder, stir-fry chopped green onion, add meat and stir-fry, add cooking wine and soy sauce to color the meat, and stir-fry evenly.

4.？ When the minced meat is evenly stirred, add sauerkraut and continue to stir.

5.？ Stir-fry for 3-4 minutes, add appropriate amount of water and stew for a while. When the soup is half closed, thicken it with water starch, add chicken essence and proper amount of salt (it can be as salty as noodle sauce)

6.？ After the finished product is finished, cook the noodles for later use. (I use COFCO noodles, which contain no preservatives, so children can eat them safely. )

7.？ Finished product, pickled noodles, baby's favorite, simple and delicious.