Prepare the side dishes: Soak the dried fungus and dried yellow flowers in advance, wash the long beans and cut them into small dices, cut the carrots into thin strips, cut the tofu into small dices, cut the yellow flowers into small sections, and cut the fungus into shreds.

Spread the egg pancake and cut it into diamond-shaped pieces - make the leeks and cut the leeks into small pieces - make the leeks. Pour a little oil into the pot. First put the beans and carrots. Stir-fry until cooked. Add the yellow flowers, fungus, tofu and light soy sauce. Stir-fry evenly.

Take it out of the pot and put it on a plate for later use.

Pour a little more oil into the pot and add 4 teaspoons of salt.

After the oil is hot, pour 200ML Qishan Balsamic Vinegar along the side of the pot, add shredded ginger, and bring to a boil. Pour half of the pot of boiling water, add the fried side dishes, add thirteen incense, pepper, meat sauce, add 2 tablespoons of spicy oil, and bring the soup to a boil.

Turn off the heat and put in the vegetables: egg slices and chopped leeks ----- the sauerkraut soup is ready. Use another pot to boil half a pot of water, put in the noodles, bring to the boil, and cook until they are done. Take them out.

Just scoop out a little bit of noodles from the bottom of each bowl and pour it into the sesame soup, and you have a delicious meal.

When making saozi soup, you should be willing to add vinegar. The soup should be hot and sour, and there should be enough salt.

Make more saozi soup. The first few bowls you eat are without soup. If you don’t eat a bowl, you have to pour soup again.