Buckwheat noodles, eggs, shredded potatoes, shredded green and red peppers, pickles, dried peppers, garlic, onions and vinegar.

Exercise:

1. Put buckwheat noodles into a basin, add water, eggs and refined salt and stir them into a paste; Put the pot on a low fire, wipe the bottom of the pot with a little salad oil, heat it, shake the buckwheat batter into the pot with a spoon, smooth it with a scraper, turn one side yellow, turn the other side over and cook until buckwheat cake;

2, sit on the fire, pour salad oil, add half of dried peppers, garlic slices and chopped green onion to stir fry, then add shredded potatoes and shredded green and red peppers, stir fry until 80% mature, add salt and vinegar, and stir fry a few times.

3. Add a little salad oil to the pot, add the other half of dried pepper, garlic slices and chopped green onion and stir-fry until fragrant, then pour into sauerkraut, stir-fry until dry, add salt and stir-fry evenly.

4. Replace the baked buckwheat cake with a square of 10 cm. Half of the crust is fried with shredded potatoes, and half of the crust is fried with sauerkraut, so you can serve.