400 grams of sour cabbage

Beef100g

Bovine liver100g

50 grams tripe

condiments

Onion 15g

25 grams of red pepper

condiment

3 grams of white garlic

Douchi 13g

Sugar 15g

Refine 8 grams of lard

Vegetable oil 50 grams

8 grams of ginger juice

Yellow rice wine 15g

Sugar 15g

Vinegar 10g

8 grams of pea starch

Fried beef with Chinese sauerkraut

1 Take the stem of pickled cabbage, slice it obliquely, put it in a pot, dry it, add sugar and cooked oil and stir well; Marinate beef liver with ginger wine; Wash onion and cut into sections; Peel garlic, pat it evenly and chop it into minced garlic; Wash red pepper and cut into sections; Starch is mixed with water to make wet starch about 15g.

2. Boil the pot and drain the oil. When the oil is heated to 40%, put beef and beef liver in the oil until cooked, and pour it into the filter screen; Using the remaining oil in the pot, add onion, minced garlic, red pepper, pickled cabbage slices, beef, etc. Sprinkle Shao wine in the pot, add raw ox leaves, mix well with 5 ml thicken soup, sweet and sour, wet starch, add 10 g tail oil, and mix well to serve.