1. Prepare the raw materials, wash the beef, wash the vegetables and toss them in half, wash the sauerkraut, soak in water for a while to remove some of the salt inside
2. Boil water in a pot, pour 1 tablespoon of cooking wine, add beef and blanch it to remove blood and impurities from the meat, remove it, and rinse with boiling water to remove any foam on the surface of the meat and pour out the water
3. Boil a pot of water again, add the shallots, ginger slices, bay leaves, aniseed, pepper, and cinnamon to a boil
4. Put the beef in after the water is boiled
5. Add dried hawthorn
6. Cover the pot, turn to a low heat and cook for about 1.5 hours after the high heat comes to a boil
7. Remove the beef after cooking
8. Cut into pieces about 2 cm in size for later use
9. Cut sauerkraut into small pieces, cut millet pepper into diagonal slices, and cut wild san pepper into 2 sections
10. Heat up the wok and pour 5 tablespoons of vegetable oil. After the oil is 50% hot, add the chopped green onion and ginger, garlic slices, millet pepper slices, and wild pepper slices and saute until fragrant.
11. Add sauerkraut and fry for about half a minute
12. Boil a little cooking wine, add the water for soaking wild pepper, add soy sauce and white sugar and stir well
13. Pour the beef broth
14. Put in beef cubes
15. Add some salt
16. Bring to a low heat and simmer for about 20 minutes
17. After the sauerkraut beef broth is simmered, add the greens and cook slightly, add salt and chicken essence to taste
18. Cook the noodles and put them in a bowl, then pour sauerkraut beef broth, and sprinkle some chopped green onions.
