Ingredients

5 slices of sauerkraut, 150 grams of lean pork, 4 shiitake mushrooms, 2 chili peppers, 2 green onions, and ramen noodles

Seasoning

(1) 1 teaspoon of cooking wine, ? tablespoon of soy sauce, ? teaspoon of sugar, and 1 teaspoon of cornstarch

(2) 1 teaspoon of soy sauce, 1 teaspoon of sugar, and a pinch of ground pepper

(3) stock, salt and pepper to taste

How to make

1. Cut pickled cabbage into julienne strips and soak in water to remove the salty flavor; cut lean pork into julienne strips and marinate in seasoning ingredient (1); soften mushrooms, remove stems and cut into julienne strips; deseed and julienne chili peppers; and cut green onions into chopped scallions.

2. Stir-fry the shredded pork in 3 tbsp oil, add the mushrooms and pickled vegetables, then add the chili peppers and seasoning (2), stir-fry well.

3. Boil water to cook the noodles. When the noodles are cooked, pull them out and put them in a bowl, then spread a little bit of the stir-fried shredded pork with pickled vegetables, sprinkle with chopped green onion and add seasoning (3) to finish.

Tips

1. Cut the sauerkraut straight into shreds rather than cutting it horizontally, soak it in water to remove the salty taste and then stir-fry it to make it less salty.

2. Shredded pork can be used as tenderloin or pancetta.

3. Shredded pork with sauerkraut can be fried more at a time, refrigerated and used slowly, as you take with food do not have to return to the pot.