1. Thaw the beef slices and soak them in clean blood. Rinse and slice fresh bamboo shoot tips and sauerkraut in a bag. Wash and chop pickled peppers and set aside.
2. Put oil in a pot to heat up, sauté the onion and ginger, add the chopped pickled peppers and stir-fry evenly, then add an appropriate amount of beef stock to the pot and bring to a boil over high heat. Put in bags of fresh bamboo shoots and sauerkraut, cook for 2 minutes, add beef slices, add gold-label light soy sauce and salt to taste.
3. When the beef slices are cooked, turn off the heat and serve them out for serving. Just add coriander to decorate.
