Introduction of Sichuan Hot and Sour Noodles

Sichuan Hot and Sour Noodles is a traditional Han Chinese snack from Chengdu, belonging to the Sichuan cuisine. Wash the pickled vegetables and cut them into thin strips; remove the peppers and seeds and cut them into slices; wash the lean pork and cut it into thin strips as well. Heat 3 tablespoons of oil in a wok, stir-fry 1 tablespoon of peppercorns over low heat, then stir-fry the garlic, then stir-fry the lean pork until the meat turns white. Stir in sauerkraut and bell pepper, then add 3 bowls of water and bring to a boil over high heat. Stir in 1 box of soup mix and cook over low heat for 10 minutes. Add 1 tablespoon of white vinegar, 2 tablespoons of chili oil, and 1/5 tablespoon of salt and mix well to make noodle soup base. Bring another pot of water to boil, add 1 tablespoon salt, stir in the noodles and cook until boiling, pour in 1 bowl of water and wait until boiling again. Stir the noodles into the hot and sour soup and bring to a boil.