Main Ingredients

Flour

200g

Cornstarch

40g

Egg

1

Side Ingredients

Water

Moderate

Sauerkraut

100g

Pork

50g g

Minced green onion

Amount

Minced ginger

Amount

Salt

Amount

Pepper

1 tsp

Soy sauce

Amount

White wine

Amount

Soy bean oil

1 tsp

Steps

1. 200g of flour plus 40g of cornstarch plus 1 egg and 1/2 tsp of salt and set aside.

2. Half a bag of sauerkraut and 50g of pork to spare.

3. Shred the pork and marinate for a while with 1 tsp pepper, moderate soy sauce, white wine and salt.

4. Wash and dry sauerkraut.

5. Picture 1 of the ingredients in the appropriate amount of water to knead into a slightly hard dough, cover and let rise for at least a while.

6. Roll out the dough into a thin sheet and cut into strips.

7. 1 tablespoon of soybean oil is boiled and the marinated shredded pork is stir-fried until white.

8. Add in the appropriate amount of chopped green onion and ginger and stir fry.

9. Add pickled cabbage and stir fry.

10. Add the appropriate amount of water and boil over high heat.

11. Put in the noodles.

12. Before leaving the pot, adjust the amount of salt into the bowl can be.

Tips

The so-called soft noodle dumplings, hard noodle noodles, so the rolling noodles must be slightly harder, plus the egg and a little salt will make the cooked noodles more powerful.

Shredded meat will be more flavorful if you marinate it for a while in advance.