Ingredients: konjak 400g sauerkraut 200g ingredients: millet pepper, 1 ginger, 1 celery, 2 shallots, 1 pepper, 10 seasonings: 1 teaspoon salt, 1 teaspoon chicken essence, 2 teaspoons sesame pepper oil, half a teaspoon sugar, 1 tablespoon Pixian bean paste, an appropriate amount of edible oil. 1. Wash and finely chop sauerkraut, celery, scallion, ginger, onion cut flowers, and millet pepper cut circles. Wash the konjak, slice it and blanch it in boiling water for two minutes. 2. Heat the oil in the pot, add pepper and stir fry until fragrant, then add millet pepper and shredded ginger, and stir fry the scallion over low heat to get the flavor. 3. Add Pixian bean paste, add half a spoonful of sugar and stir fry until fragrant. 4. Add boiling water, boil over high heat, and boil over low heat for 10 minutes. 5. Add konjak, stir fry with salt and cook over high heat for 2 minutes. 6. Add sauerkraut and shredded celery and bring to a boil. Simmer over low heat for another 10 minutes. 7. Sprinkle shallots and chicken essence to make it fragrant. 8. Pour sesame pepper oil into the dish and serve.