Main ingredient sauerkraut 200 grams of pork tenderloin 150 grams of sweet potato vermicelli 200 grams

Accessories oil moderate amount of salt moderate amount of soy sauce a little bit of wine 1 small spoon of cornstarch 1 spoon of scallions moderate amount of peppercorns moderate amount of dry red chili peppers 2 fungus moderate amount of chicken essence moderate amount of ginger moderate amount of garlic moderate amount of

Steps

1.Sauerkraut washed, cut into sections, standby.

2. Slice the tenderloin, put green onion and ginger, cooking wine, cornstarch, mix well, marinate for more than ten minutes.

3. Sweet potato vermicelli soaked in cold water in advance, soaked soft, standby.

4. dry fungus soaked in warm water, wash, tear small, standby.

5. Onion cut into sections, ginger shredded, garlic crushed, pepper and dry red pepper ready.

6. Iron pot on the stove, hot, pour the appropriate amount of peanut oil.

7. When the oil is hot, add peppercorns and dried red chili peppers, stir-fry the flavor.

8. Put in green onion, ginger and garlic, and explode.

9. Add sauerkraut segments and saute well.

10. Pour in hot water, boil over high heat.

11. Add soaked fungus.

12. Boil over high heat.

13. Add sweet potato vermicelli, cover the pot and boil for five minutes.

14. Add soy sauce, coloring and seasoning.

15. Add salt to taste.

16. Put the marinated meat slices in order.

17. Boil over high heat until the meat turns white.

18. Season with chicken essence.

19. Before serving, pour a sautéed spoonful of hot oil over it.