The practice of oat noodles and tannins is as follows:

Raw materials: oat noodles, tomatoes, boiled water, pork pork, eggs, garlic, soy sauce, chili powder, star anise, cinnamon, coriander, aged vinegar, green onion, ginger, cooking wine.

1, oat flour into a container, pour boiling water directly on top, and use chopsticks or rolling pin to stir into flotsam.

2, dry until not too hot when hand kneaded into a uniform oat dough.

3. Roll the oat dough into strips.

4: Divide the dough into dosage pieces, and roll each dosage piece into a round shape with your hands.

5: Take one dosage and place it on a stainless steel plate, and push it forward with the big fissure of your hand to make a thin, tongue-shaped sheet of pasta.

6, take the bottom slice and rest it on your index finger.

7: Make the pasta sheet wrap around the index finger and roll it into a small roll with a hollow center.

8, vertical in the steamer, arranged in order, into the steamer, water boiling steam 10 minutes.

9, in the process of steaming we do pickle brine, pot pour into the amount of cooking oil, oil heat into the onion, ginger, garlic chili flavor into the ready shredded meat stir fry for a few moments, add the dried chili pepper crushed together and stir fry.

10, after the meat is cooked into the shredded cabbage, stir fry the flavor, put a spoonful of soy sauce, a spoonful of soy sauce (with a small spoon of dinner), then in turn into the cut potatoes, frozen tofu strips, put a small amount of salt (because sauerkraut contains quite a lot of salt, so less salt), pepper, a little stirring, and then add an appropriate amount of boiling water stewed over medium-low heat for about 15 minutes.

11, out of the pot, add green and red pepper diced, chopped cilantro as a garnish, and finally dripping some sesame oil to enhance the flavor.

12, strong oat extracts poured with hot and sour pickle marinade, especially delicious.