1. Prepare the materials;
2. Cut the lean meat into thin slices, add starch, salt, cooking wine and white pepper and mix evenly and marinate for 30 minutes; put the meat in the refrigerator for 15 minutes, it is better to cut it~
3. Wash sauerkraut and cut into small pieces;
4. Clean the dried chili and cut into sections; mince the ginger; wash the pepper;
5. Add a proper amount of oil to the pot and heat it slightly, add half of the dried chilies and peppercorns to explode the fragrance;
6. Add sauerkraut and minced ginger and stir fry to create a fragrance
7. Mix a large bowl of water with a little stock seasoning and add it to the pot. After boiling, add oyster sauce and a small amount of pepper; you can use water directly~
8. Add the meat slices one by one and cook until the shape is set, then pour it into a bowl; do not turn the slices before shaping~
9. Then heat up the frying pan, add the remaining dried chili and Chinese pepper to fry until the aroma;
10. Pour it on top of the sauerkraut slices in the bowl.
Tips:1. It's best not to use tenderloin. If you can't buy plum meat, you can use foreleg meat;
2. Pickled cabbage must be sour to taste;
3. If you like a lighter taste, you don't need to add oil at the end, but I think it tastes better with oil.
