Sauerkraut and pork rice noodles

Overview

The tender meat slices are paired with pickled cabbage rice noodles, making it an appetizing snack.

Prepare main and auxiliary ingredients.
After the meat slices are cut, add salt and mix well with your hands.
Add appropriate amount of red potato starch and appropriate amount of water.
It's all good when you grab it with your hands.
Put blended oil (preferably lard) into the wok. When the oil is 30% hot, add ginger and garlic and saute until fragrant.
Add washed sauerkraut and stir-fry until fragrant.
Put the fried sauerkraut into a soup pot and add broth (boiling water is also acceptable)
After the soup boils, simmer for a few minutes, then reduce the heat to low and add the meat slices (the soup will be mixed if the fire is too high), then change to medium-low heat. When the meat slices float, you can add a small amount of salt and MSG to adjust the flavor.
Put water in the iron pot and bring to a boil (the water should be wider), then add rice noodles, turn on high heat, and when the water boils, take out the rice noodles.
Add the pickled pork slices into the bowl, sprinkle with chopped green onion and serve.