Formula: 510g sweet potato powder; auxiliary materials: 3g alum, 15g soybeans, 20g bean sprouts, 15g celery, 10g coriander, 25g beef (lean); seasoning: chili oil 0 +5g, soy sauce 5g.

Production Method:

1. Cut the sauerkraut into smaller pieces. Soak the vermicelli in boiling water until soft. Take half a green onion and mince it, and mince the ginger.

2. Heat the oil in the wok, add a little more oil, when the heat reaches 40% to 50%, add the peanuts and fry until fragrant, take them out and set aside.

3. Saute chopped green onion and minced ginger, add dried chili noodles and sesame seeds and stir-fry until fragrant. Add chopped pickled cabbage and stir-fry until fragrant. Add a large bowl of water and bring to a boil.

4. After boiling, add the soaked vermicelli and cook for one to two minutes.

5. Add a spoonful of salt, an appropriate amount of chicken essence to taste, and vinegar (more vinegar is needed to bring out the flavor), stir evenly, take it out of the pot and put it into a bowl.

6. Slice the remaining half green onion, cut the coriander into small pieces, add them to the bowl, then add some fried peanuts, and a bowl of fragrant and delicious hot and sour noodles is ready!