Preparation of ingredients: 1 Sauerkraut, 3kg sirloin, 1 ginger, half garlic, 2 small peppers, peanut oil, Chinese liquor, 1 star anise, 3 fragrant leaves, 1 spoon of sauce, light soy sauce, dark soy sauce, boiled water and starch.
The specific steps are as follows:
Step 1: Prepare the A Jin of the brisket and soak it in clear water for one hour to soak its blood. Then prepare a handful of pickled sauerkraut pickled by mother, rinse it first, tear it into small pieces to squeeze out the water, and then chop it with a knife for later use.
Step 2: Prepare 1 piece of ginger, the first half of garlic and 2 small peppers. After all cleaning, garlic is diced, ginger is cut into sections, and pepper is cut into rings. If you like spicy food, you can add more pepper.
Step 3: After the brisket is soaked, wash it by hand several times to wash the blood of the brisket out. Then squeeze the washed brisket dry, change the knife and cut it into large pieces, and then cut it into small pieces. Don't cut it too small, or it will break when stewed.
Step 4: put oil in the pot and heat the oil. When the oil is hot, pour in ginger slices to make it smell fragrant. After the oil is fragrant, pour in the brisket and stir-fry until the brisket is crisp and raw. Sprinkle a spoonful of white wine and stir fry a little.
Step 5: Stir-fry well, turn off the heat, add an octagonal, a few fragrant leaves, a spoonful of post sauce, a little soy sauce and a little soy sauce to color, and then stir-fry evenly. This step must be turned down, otherwise it will be easy to paste the pot.
Step 6: Stir-fry the beef brisket evenly, then transfer it to the casserole prepared in advance, and add appropriate amount of boiling water, the amount of water should not exceed the beef brisket. Cover the pot and bring it to a boil. After boiling, simmer for an hour.
Step 7: Take another pot, add oil to the hot pot, add garlic and millet to make it fragrant, then add sauerkraut, and fry the sauerkraut until it is sour.
Step 8: Stir-fry the sauerkraut, turn off the fire, spread the fried sauerkraut directly on the brisket, smooth it slightly with chopsticks, and then cover the pot to continue cooking for 10 minute.
Step 9: When the time is up, first put the sauerkraut out and spread it on the plate, and then turn the brisket in the casserole into a big fire to collect the juice. Turn off the heat when the juice is thick. Spread the beef brisket on the sauerkraut to eat. It's more delicious to pour all the juice from the pot on the plate.
This sauerkraut beef brisket pot, which can smell the fragrance three and a half blocks away, is ready, and friends who like it can try it. The beef brisket is soft and delicious, and the sauerkraut absorbs enough soup, which is delicious and even more fragrant than the dishes cooked by the chef.