In our Sichuan we have very authentic sauerkraut. The perfect combination of sauerkraut and beef. It gives this dish a fresh taste. The main focus of this dish is how to marinate the beef to make it smooth and tender.
Main Ingredients
3 taels of beef flank meat
One package of sauerkraut
One millet chili pepper
One large green onion
3 slices of ginger
5 cloves of garlic
One egg
Side Ingredients
Small amount of Sriracha
1/5 tbsp of oyster sauce
Half tsp five spice powder
Slightly cornstarch
Two tbsp canola oil
Slightly chicken essence
Flap spoons of cooking wine
Steps of how to make sauerkraut and beef
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1. Sauerkraut is cut in cubes, ginger is sliced, and half of the garlic is sliced. Cut millet chili into rings.
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2. The remaining half of the garlic pressed garlic paste spare.
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3. Have you got meat to stick into slices along the stripes. Beat in the egg white of one egg. First scratch well, and then put in the claim old soy sauce, oyster sauce, five-spice powder. Cooking wine scratch evenly, and then finally with starch scratch marinated for 10 minutes.
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4. hot pot of oil, add ginger, scallions and pickles burst incense.
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5. Put in the appropriate amount of water to boil.
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6. After 10 minutes of cooking in medium heat, we fish out the sauerkraut to the bottom.
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7. Then slide the beef slices one by one into the pot. Cook for two minutes
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8. Fish out the beef slices to plate. Put some soup from the pot. Put millet chili and garlic. Drizzle with boiling oil. The aroma is overflowing.
The marinating technique for beef in this dish is very important. Be sure to use egg whites first. Then use the seasoning. Finally, in ma starch, so that the beef slices made are smooth and tender. There is also the beef must be cut manually. Shun Wenli so that the taste will be good.