Sauerkraut and Potato Cake Soup
1.
Put the potato in a steamer and steam for 20-30 minutes until cooked and soft.
2.
Let the steamed potato cool and peel off the skin.
3.
The potato yam is mashed into sticky, no grainy glutinous rice cakes.
4.
Put oil in a hot pan, add the sauerkraut, dried chili and pepper, stir fry for a fragrance.
5.
Add the soup, season with salt and pepper, make the potato cakes into strips or lumps, add them to the soup, boil, and put them on the pot.