1. Cut the tenderloin into thin slices, add salt, chicken essence, shacha sauce, star anise powder, and peanut oil.
2. Add a little cornstarch and mix well with water.
3. Wash enoki mushroom and lettuce and set aside.
4. Cut the sauerkraut into small pieces, slice the ginger, smash the garlic, and cut the green onion into pieces.
5. Saute garlic and ginger slices with oil in a hot pan.
6. Stir-fry the sauerkraut in the pot.
7. Add water to cook the sour soup.
8. After the water is boiled, add the oily tofu and cook for about 10 minutes, first try the saltiness of the soup, and then add salt and chicken to taste as appropriate. After seasoning, remove the sauerkraut and oily tofu into a bowl.
9. Leave the soup in the pot, blanch the enoki mushrooms and remove them as well.
10. Blanch the lettuce again and remove it.
11. Turn the stove on high heat, quickly slide the meat slices, cook until the meat slices change color, then pour the meat slices and soup together.
12. All the dishes have been blanched and fished out and put into another pot.
13. Put the shallots into the pot.
14. Just drizzle with hot oil.
15. Finished product.
16. Finished product.
