The procedure is simple and the taste is hot and sour.
The oil pan is hot, and the sauerkraut is slightly simmered.
Add high soup to open into the mushroom mushroom strips and add a little salt
Burn for 15 minutes, add the mutton slices, and boil again.
Put a little MSG, topped with sesame oil, sprinkle with parsley, and serve with red pepper.
According to the saltiness of sauerkraut, the amount of salt released is controlled.