1. First take 20g of potato starch, add 30g of warm water at about 30 degrees and stir it, then pour in 70g of boiled water and stir clockwise. After coagulation, pour in the remaining 120g of potato starch and knead it by hand to form a dough. Let it stand for five minutes, roll it into a 5mm thick dough, then finely cut it into noodles, and gently rub it into a cylindrical shape with your hands.
2. Put the chili noodles, pepper and white sesame in a bowl at a ratio of one to one to one, heat the oil, and pour it on, it's ready
3. Saute the sauerkraut, pour the stock, salt, chicken essence, a little vinegar, add potato flour and various meatballs that you like to cook. When the pot is about to rise, add the greens to boil, and sprinkle with coriander and green onion after the pot is up.
Tips:The dough kneaded by potato starch may be slightly sticky, which is normal. You can add a little bit more depending on the situation when you roll it out. The powder should be kneaded as finely as possible to have a better taste. If you don't like sourness, you don't need to add vinegar. Sauerkraut must be rinsed before frying.
