Ingredients: 400g of beef brisket, and proper amount of noodles (raw).

200 grams of sauerkraut as auxiliary material.

Seasoning salt, appropriate amount of soy sauce 1 tablespoon of rock sugar 10g of onion 1 ginger 1 garlic, 2 cloves of star anise 1 cinnamon 1 small pieces of cooking wine 1 tablespoon of fragrant leaves 1 slice of water chestnut.

Practice of beef noodles with sauerkraut

1. Prepare all kinds of raw materials

2. Wash the brisket and cut it into large pieces.

3. Put the chopped beef brisket into the pot, add appropriate amount of water, and boil for about one minute.

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4. Then take out the brisket, wash the blood foam on the surface and drain it for later use.

5. Put the processed sirloin into a pressure cooker and add about 2200ml of clean water.

6. Put the mashed ginger, garlic, onion, star anise, cinnamon, fragrant leaves and cooking wine into the pot.

Chinese sauerkraut beef noodles SE.jpg

7. Add soy sauce, rock sugar and salt.

8. Cover the lid, simmer for about 40 minutes after the fire boils, and then turn off the fire.

9. Open the lid after the pressure of the pressure cooker is released.

Chinese sauerkraut beef noodles wI.jpg

10. Wash sauerkraut, squeeze out water, cut into strips, and chop Pixian watercress.

1 1. Put oil in the pan, add Pixian watercress and red pepper, and stir-fry red oil.

12. Add sauerkraut, stir-fry for about 2 minutes, and drain the water in sauerkraut.

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13. Pour the cooked beef brisket and soup into the sauerkraut, boil it and cook for another minute or two.

14. Take another pot, add appropriate amount of water, add noodles, and cook until 70% cooked.

15. Take out the noodles, put them in the beef brisket and sauerkraut soup, and cook for about half a minute.