Sauerkraut, tofu and potato shreds

Overview

This is an authentic local dish, full of hometown flavor.

Made a pot of bean curd with soybean noodles.
Put it into a mold and press it into a piece of tofu.
This tofu has no bean dregs filtered out, so we call it lazy tofu.
Cut the sauerkraut into chopstick-width shreds.
Use a grater to grate the potatoes into flat shreds, then wash them with water to remove some of the starch.
Slightly fatter lamb shank meat, cut into shreds.
Chop onion, ginger and garlic.
Put a little oil in the bottom of the pot, heat it up, add the mutton and stir-fry until it changes color and produces oil.
Add onion, ginger, garlic, and pepper noodles and stir-fry. Add Shanxi mature vinegar to remove the mutton smell, then spray in cooking wine, continue to stir-fry until oil comes out, add pickled cabbage and continue to stir-fry.
Put the potato shreds on the dish, then put the tofu on the potato shreds, add salt and water to cover the potato shreds.
Cook over low heat until the shredded potatoes are cooked, stir evenly and serve.
Serve it in a bowl and add some spicy pepper, haha, it's delicious.