2, a large piece of sauerkraut;

3, two pounds of potatoes (preferably sand);

4, a pound of vermicelli.

Practice: 1. Wash and slice the meat, put it in a hot oil pan, add pepper and cooking wine until it changes color, and then add a little water until it overflows;

2. Shred sauerkraut and spread it on the meat;

3. Add onion, ytterbium and salt, boil and simmer for 40 minutes;

4, peeled potatoes, washed and cut into hob pieces, spread on soft-faced sauerkraut, simmered for 30 minutes;

5, boiling, seasoning, out of the pot.