Beef Stir-Fry with Scallions (Sauerkraut Version) (For Three People)

Preparing ingredients: the main ingredient is 400 grams of beef, two scallions, 200 grams of northeastern sour cabbage. Accessories are a small handful of peppercorns, a piece of ginger, two spoons of soy sauce, one spoon of cooking wine, one spoon of sweet potato starch, 3 grams of baking soda (about a quarter of a spoon), salt to taste, and one-third spoon of sugar.

Cooking steps:

The first step is to prepare the ingredients: beef rinsed a few times with water, it is best to soak for half an hour to remove the blood, and then cut the beef into thin slices (note that there is a point here, that is, cut the beef, be sure to cut across the grain of beef, do not follow the texture of the cut, or else stuffed with teeth and bite), green onions cut diagonal cut section, pickles washed and pinched dry water spare, ginger beat flat! The first thing you need to do is to cut the ginger into thin strips.

The second step is my tips, tips for marinating beef, cut the beef into a bowl, add two spoons of soy sauce and a spoonful of wine, mix well, then add a little bit of baking soda, probably a quarter of a spoonful of spices, add a little bit of sugar, add a little bit of salt, and finally sprinkled a spoonful of sweet potato starch and marinate for 10 minutes. Add baking soda corned beef, you can rest assured boldly fried, how will not fry old, fried dry.

The third step of the pot add the right amount of oil, burn to 60% hot, add ginger and pepper popping pot out of the flavor.

The fourth step turn on the high heat, pour the marinated beef into the pot and stir fry quickly for 30 seconds.

The fifth step is to stir-fry the beef, add the drained sauerkraut and stir-fry again for 30 seconds.

The sixth step to join the cut onion, the last stir-fry 1 minute to the onion slightly soften can be out of the pan on the plate, so a nutritious and healthy, with a reasonable onion fried beef on the done.

The city said: baking soda can effectively break down the structure of the meat, so that the meat becomes soft, deal with the beef this texture tight meat is no better, but pay attention to be sure not to add more.