Soften it slightly before adding it to the pot. After adding it, let the noodles cook for a while, then stir them into pieces after they are completely softened. Here is how to do it:

Preparation materials: hand Rolling noodles, pickled ginger, pickled peppers, pickled radish, pickled green cabbage stalks, lean meat, lard?, green onions, sweet potato starch, salt

Preparation steps:

1. Lean meat Slice, add salt and marinate for ten minutes, then add a large amount of wet sweet potato starch and knead evenly. Slice various sauerkraut, sour ginger, and pickled peppers into small pieces. Chop green onions. Set aside lard.

2. Take the hand-rolled dough out of the freezer and let it soften slightly, but do not need to completely defrost it.

3. Put lard in the pot. The oil is 80% hot. Now stir-fry the sauerkraut, sour ginger and pickled pepper until fragrant. You can also add a few Sichuan peppercorns and stir-fry at will.

4. Add the fried kimchi to water and bring to a boil, then simmer for a while.

5. Coat the meat slices with wet starch and slowly add them to the soup. At this time, you can turn to low heat first, and then turn to high heat to boil after the meat slices are set.

6. Boil water in another pot and put in the hand-rolled noodles. Do not stir them yet. Let the hand-rolled noodles cook for a while until they are completely softened and then stir to disperse.

7. On one side, the sauerkraut broth is boiling in the pot, and on the other side, the noodles are cooking.

8. Pick up the cooked noodles in the bowl.

9. Use a spoon to pour the sauerkraut broth onto the hand-rolled noodles, of course, along with a large amount of sauerkraut and pork, and it’s done.