Chinese sauerkraut beef
A home-cooked dish that is appetizing and goes with the meal ~
Recipe Recommendations
- beef appropriate amount
- ginger slices appropriate amount
- red pepper appropriate amount
- garlic appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- ginger appropriate amount
- pepper appropriate amount
- abalone juice appropriate amount
- sesame oil appropriate amount
- starch appropriate amount
- sugar appropriate amount
- rice wine appropriate amount
- sour and salty
- fried
- half an hour
- ordinary
Steps for Chinese sauerkraut beef
1
After rinsing the pickled cabbage, cut into small pieces and soak in water for about 20 minutes (add a small teaspoon of salt to the water), rinse again, and then squeeze out the water with your hands for later use.
2
Slice beef thinly, add soy sauce, abalone juice, pepper, ginger juice, sesame oil, rice wine, and starch in the seasoning, mix well, marinate until flavor, about 20 minutes.
3
Prepare green onion segments, ginger slices, garlic slices, and red pepper segments.
4
Pour the squeezed pickled cabbage into an oil-free and water-free wok and stir-fry to dry, and shovel it up.
5
Pour a little oil into the frying pan, then pour in the stir-fried pickled cabbage and the right amount of sugar, continue to stir-fry until the aroma is fragrant, and shovel it up.
6
Wash the wok, reheat it, add the oil, then add the beef, wait until it is fragrant, turn over and continue to fry until fragrant.
7
Scrape up and install in a filter spoon while washing the frying pan.
8
Add oil into a wok, add ginger slices, spring onion, garlic cubes, and red pepper and stir-fry until fragrant.
9
Return the beef to the pan and stir fry well.
10
Pour in the pickled cabbage and spring onion segments, continue to stir for a while, add appropriate amount of starch water, stir well, and serve on a plate.