Main ingredients: sauerkraut, mutton

Secondary ingredients: vermicelli, various seasonings

Preparation: shredded sauerkraut (Northeastern sauerkraut, pickled with Chinese cabbage)

Use good mutton minced stuffing (when chopping mutton, use pre-soaked pepper water, add pepper water while chopping. This can remove the mutton smell). Add appropriate amounts of Sichuan peppercorns, pepper, minced ginger, minced green onions, soy sauce, salt, MSG and gordon powder, mix well and set aside.

Specific method: Boil the oil in a pot, add red pepper (calculate the amount based on your ability to eat spicy food), add an appropriate amount of aniseed, onion, and ginger, stir-fry until fragrant, and put the sauerkraut into the pot. Stir-fry for a few minutes, then add water and bring to a boil. Use chopsticks or hands to roll the mixed mutton into a round shape, put it into the pot (make sure the pot comes to a boil), cook for a few minutes, then add the vermicelli, appropriate amounts of salt and MSG. , take out the pot.

This soup is delicious, tender, sour and spicy, appetizing and delicious. In the cold winter, eating this soup will make you feel warmer.