Ingredients: half a slice of pickled cabbage, pork with skin 100g, vermicelli 100g, a little onion ginger, 4g salt and 500ml water.

Practice: 1. Sauerkraut is shredded and put in a bowl for later use. Dice pork, soak vermicelli in warm water until soft, and cut onion and ginger into powder.

2. Put the oil in a hot pan, first put a little onion ginger in the wok, then add the meat slices and stir-fry until the oil comes out, then add the sauerkraut and stir-fry a few times, add water, onion ginger and salt, stir-fry evenly, cover the pan and stew for 15 minutes.

3. Add the soaked vermicelli, stir fry evenly, cover and simmer for 5 minutes.