Lao Tan Pickled Cabbage Beef Noodles
Overview
Last time I bought three bags of Laotan sauerkraut for making pickled fish. I had to eat all the sauerkraut. I thought Laotan sauerkraut beef noodles would taste good, so I gave it a try.
Tags
Ingredients
Steps
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Cut the beef into pieces, blanch in boiling water, skim off the foam, and rinse with cold water.
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Put an appropriate amount of water in a casserole, add beef, ginger, cinnamon, anise, peppergrass, nutmeg, angelica, wrap it in gauze and simmer over high heat. When the water boils, add cooking wine, turn to low heat and simmer slowly.
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While the beef is stewing, prepare the other ingredients. Wash and shred Laotan pickled cabbage.
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After the beef has been stewed for twenty minutes (you can stew it for a while longer if it is not overcooked), turn off the heat and set aside. Put oil in another pot.
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When the oil is hot, add the sauerkraut and stir-fry. When fragrant, add the beef and continue stir-frying.
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Add red pepper and continue to stir-fry.
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Add water to the pot, add thickly sliced carrots and simmer over low heat. At this time, you can cook the noodles in a separate pot, and cook the rapeseed and noodles together. After the noodles are cooked, remove and drain. Set aside.
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Stew the sauerkraut and beef for 10 minutes. Prepare a bowl, add noodles, remove the sauerkraut beef, carrots, and rapeseed and place on a plate. Pour the sauerkraut beef stew soup into the bowl. Done. It's ready to eat.
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Finished product pictures
