raw materials: 2g lean pork, 1g pickled cabbage in Sichuan, 2g rice noodles, appropriate amount of oil, appropriate amount of oyster sauce, appropriate amount of dried Chili, appropriate amount of green onion, appropriate amount of water starch and appropriate amount of pepper.

Steps:

1. Cut the lean meat into filaments, add appropriate amount of water starch and salt and marinate for 1 minutes.

2. Slice sauerkraut into filaments, wash and wring out the water. Add a little more oil into the pot and saute in the dried chili. Then stir-fry the sauerkraut over high fire, and put it into a bowl for later use.

3. Put a proper amount of oil in the pot, add the salted shredded pork and stir-fry until the shredded pork turns white.

4. Pour in the fried sauerkraut and stir fry with shredded pork for a while.

5. Pour some water or broth into the pot.

6. Bring to a boil and simmer for 1 minutes. Add appropriate amount of oyster sauce and pepper powder (sauerkraut itself is salty, so it is unnecessary to add salt).

7. Bring another pot to boil water. Boil the water and put it into the rice noodles to cook and put it into the bowl.

8. When eating, pour the boiled shredded pork soup with sauerkraut and sprinkle with chopped green onion.