Beef brisket, sour radish, sour pepper, garlic, ginger, star anise, tsaoko, soy sauce, oyster sauce, sugar, salt, chicken powder and beer.

1. Get the side dishes ready first. There are beans in my sauerkraut. Kidney bean and radish. Lotus root ginger and sour pepper, both pickled by themselves, are also crisp.

2. Put the beef brisket in the cold water in the pot, add ginger and cooking wine, cook for one or two minutes, take it out and drain it for later use.

3. Heat the pan and add oil. When the oil is hot, add ginger, garlic, star anise and tsaoko and stir-fry until fragrant. Then add the brisket and stir-fry for a minute or two. Then add a little rock sugar and soy sauce, turn over the oyster sauce, add beer, a spoonful of salt and water that used to live in the brisket. After the fire is boiled, stew for 30-40 minutes with medium fire, and heat the boiling water to half.

4. When the brisket is almost ready, stir-fry the sour pepper, sour ginger, garlic, rice and sauerkraut in another pot, add some sugar and season with soy sauce and salt. Stir-fry for a minute or two until soft.

5, when the water is dry, the oil is left, add the fried sauerkraut and chicken powder, mix with green garlic, and you can start eating. Our family likes to eat this dish in winter. We can also fry sauerkraut in the bottom of the pot with the remaining oil before, and fry some vegetarian dishes with less water. Bean sprouts are the best. They are really cool. I can eat a big bowl even if I eat half a bowl of rice. Please share the delicious food with me. . .