1. Mix the flour and pea noodles 1:1 and make a dough. Wake up for 10 minutes
2. Shred the tenderloin, add starch, salt, sesame oil, and minced ginger, stir and marinate for 10 minutes
3. Mince sauerkraut for use
4. Stir-fried shredded pork: heat the pan with oil, add the marinated shredded pork after the oil is heated, stir-fry for 5 minutes, until the meat changes color and come out of the pan
5. Stir-fry sauerkraut: Heat the pan with oil, add chopped green onion, fry until fragrant, add sauerkraut, stir-fry until 80% cooked, pour in shredded pork, continue to stir fry for 2 minutes, do not use the sauerkraut with water, bring to a boil, low heat Simmer for 5 minutes
6. Here comes the key step: roll the noodles! Roll out the mixed dough to make a thin 50 cent coin
7. Cut noodles: Cut the noodles from step 6 into thin noodles with the width of leek leaves
8. Bring water to a boil. Next, when it is about to be out of the pot, add the spinach, and the spinach can be boiled to get the noodles! Finally, top with sauerkraut shredded pork, sprinkle some coriander, and add some grandpa's secret pickled spicy seeds! Hot, delicious sauerkraut and shredded pork is complete
Tips:The key ingredients for this bowl of noodles are: peas grown at home in the depths of the Qinling Mountains, ground into fine powder; sauerkraut is pickled at home. Eat healthy ingredients to lead a healthy life!
