1. Appropriate amount of dried chili festival, pepper, vetch powder, a bag of sauerkraut.
2. Soak the viscose powder in warm water until soft.
3. Shred the sauerkraut, soak the soft vetch powder and drain and cut into long sections.
4. Put the oil in the pot, put the dried chilies, and stir fry the pepper in the pot until fragrant.
5. Add the sauerkraut and sauté until fragrant, add a little salt, pepper, and sugar to taste.
6. Add appropriate amount of cooking wine.
7. Pour in the viscose noodles, stir fry for about 2 minutes, add some MSG to get out of the pot.
Tips:1. If you feel that the pot is too dry during frying, and the vetch noodles are relatively difficult to cook, you can add some boiling water to it, and the water will dry up soon. Don't worry about a lot of soup after frying.
2. Stir fry the vetch noodles continuously, otherwise it will stick to the pan.