1. A bag of Sichuan pickled cabbage.
2. Sauerkraut is relatively salty. Soak it in water for about half an hour. You can change the water in the middle.
3. Cut the soaked sauerkraut into sections.
4. Beef tenderloin is easier to cut into thin slices when frozen.
5. Slice as thin as possible.
6. Add oyster sauce, pepper, starch, and egg white to beef tenderloin.
7. Grab evenly.
8. Add another spoonful of cooked oil, mix well, and marinate for ten minutes.
9. Prepare green onion, ginger, star anise, and chili rings.
10. Heat the pot, add green onion, ginger, and chili rings in cold oil, and sauté until fragrant.
11. Add sauerkraut, turn to high heat, and stir fry for a while.
12. Add light soy sauce and stir fry evenly.
13. Add clean water, turn to medium heat after the high fire is boiled.
14. Stew until the sauerkraut is cooked through and season with salt.
15. Take the sauerkraut out and put it in a deep bowl.
16. Put the marinated beef slices into the soup one by one.
17. Don't stir to prevent desizing. The meat slices can be cooked for less than a minute after the discoloration. Don't cook for a long time, the meat will become old.
18. Pour the soup with meat into a bowl and sprinkle with chopped green onions.
19. Fill the pot with oil and heat it up.
20. Pour it on the chopped green onion while it is hot.
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