1. Put the sauerkraut in a bowl and soak in water.
2. Wash the green onions and chop them, wash the enoki mushrooms at one section, smash the ginger and cut into small slices, cut the garlic into garlic, wash and cut the sauerkraut into small pieces, wash the sauerkraut and cut into small pieces, and put them in a bowl for later use.
3. Put water in a pot and bring to a boil, blanch the lamb in the pot, remove it after it changes color.
4. Add oil to the pot and heat, pour the green onion, ginger slices, garlic cloves and chili cubes, and stir fry for a fragrance.
5. Pour the sauerkraut into the pot and stir fry a few times.
6. Add some pepper and pepper, light soy sauce, stir fry evenly.
7. Add water and bring to a boil.
8. After the sour soup tastes out, add enoki mushrooms, cover the pot, and simmer for 15 minutes.
9. Season with salt.
10. After the enoki mushrooms are cooked, add the lamb. If you like to eat sour, you can add some vinegar to taste.
11. Sprinkle some chopped green onion and stir well. Out of the pot.
12. Bowl.
Tips:1. Blanch the mutton for a while until it changes color. It doesn’t need to be blanched for too long. The mutton will not taste good when it gets old for a long time.
2. If you like to eat sour, you can add some vinegar if you feel that sauerkraut is not flavorful.
