1. Wash the coriander and cut into sections for later use. Take about 200 grams of sauerkraut and soak in water for two or three hours. Drain the water and slice for use.
2. Heat oil in a pot, add garlic cloves and ginger slices, stir fragrant, and put the chopped sauerkraut. Stir-fry for one minute, add appropriate amount of cooking wine and fry for another half-minute
3. Add water over the sauerkraut, boil on high heat until the water boils, then change to medium heat and cook for about 10 minutes to cook the sauerkraut essence
4. Cook until the soup becomes white and turbid, add a small amount of sugar, an appropriate amount of pepper, a small amount of light soy sauce to blend in, and cook for two minutes on high heat. You can taste the saltiness of the soup during the cooking process, and then adjust it.
5. Start fattening cattle
6. Pour in all the fat cows, and use the shabu-shabu method to boil the fat cows. Let the fat cows burn for about a minute, and the fat cows will change color and turn off the heat.
7. Put an appropriate amount of coriander and put some white sesame seeds to look better
8. Wash the pot and boil the oil, make it very hot, and pour it on the coriander leaves
9. The coriander leaves become soft and ready to eat
