Yak Stewed with Sauerkraut

Yak Stewed with Sauerkraut

by Lin Binger

4.6 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

4

Yak meat is extremely nutritious, containing 24.69% protein and 1.33% minerals. Its red blood cells and hemoglobin are 50-100% higher than that of yellow cattle. Its nutritional value is higher than that of yellow cattle, and the hemoglobin protein alone is 50% higher than that of ordinary yellow cattle. Yaks generally do not work, so their meat is much fresher than yellow cattle. Yak meat is rich in protein and amino acids, as well as trace elements such as carotene, calcium, and phosphorus. The fat content is particularly low, and the calories are particularly high. It has a significant effect on enhancing the body's disease resistance, cell vitality and organ function.

Ingredients

Yak Stewed with Sauerkraut

1. Cut the yak meat into pieces and heat it in a pot of cold water, boil, remove the blood foam, remove the hot oil and set aside for dry use, stir-fry the Pixian Douban, add the red oil, add ginger, garlic, shallot, star anise, pepper, aniseed, bay leaves, tangerine peel

Yak Stewed with Sauerkraut recipe

2. Add yak meat and stir fry, pour in cooking wine, add dried chili

Yak Stewed with Sauerkraut recipe

3. Transfer to a saucepan, add appropriate amount of water to boil, add salt, add sauerkraut, and simmer for about an hour.

Yak Stewed with Sauerkraut recipe

Tips:

1. The yak meat is all lean, it is recommended to put more oil when frying
2. Pickled cabbage is the kind of pickled cabbage fish I bought. I only use the pickled cabbage inside. If you like the condiment, you can also put some
2. There is salt on the sauerkraut, so put less salt in this dish

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