Roasted beef with cabbage

The practice of roast beef with cabbage is as follows:

Ingredients: 1 Chinese cabbage, 3 slices of ginger, 200g beef tendon, 2 tablespoons Chili sauce, 1 tablespoon sugar, 3-6 dried peppers, 1 tablespoon cooking wine, and proper amount of salt.

1, it takes about two hours to remove blood from raw beef tenderloin and then cook it in a soup pot. In this link, I only put ginger slices to remove the fishy smell, not salt. The traditional practice is to cook light beef, and braised beef is another way to eat.

2. Take out the beef and drain it. This kind of beef fillet tastes the best. My dad said that this kind of meat contains tendons and regular lines, which is a good "chrysanthemum heart".

3. Slice the beef and wash the baby dishes for later use. This time, because it is not cold enough, the shape of beef slices is not good enough. This dish is best cooked with beef stew. We use homemade Chili sauce for this dish. Many people in my hometown will prepare some sauce for cooking after autumn.

4. Stir-fry shallots, ginger and garlic in a frying pan, and pour in beef and stir fry appropriately. Add appropriate amount of yellow rice wine, and add one or two drops of soy sauce if you like dark color. Add beef soup and cabbage to the pot and cook it, which takes about 15 seconds. After the pot is boiled, add two spoonfuls of Chili sauce and sugar to taste. The proportion of salt should be added according to personal taste.

Cabbage can be cooked when it is almost soft. You can cook rotten food for a while. After cooking, I sprinkled some red pepper and chopped green onion to add color.