Health benefits
Beef: nourishes the spleen and stomach, strengthens muscles and bones, replenishes qi and blood
Eggplant: activates blood circulation
Sichuan peppercorns: maintains healthy skin and mucous membranes
Ingredients
Beef ( 300g ) | Eggplant ( 200g ) |
| Sauerkraut ( 100g ) | Rapeseed oil ( Appropriate amount ) |
Light soy sauce ( Appropriate amount ) | Salt ( appropriate amount ) |
Chicken essence (appropriate amount) | MSG(appropriate amount) |
Panthoxylum bungeanum ( 10 capsules ) | Red cabbage pepper ( 2 pcs ) |
Green chili pepper ( 1 piece ) | Chopped green onion (appropriate amount) |
How to stir-fry beef with eggplant, pickled cabbage
1.Put oil in the pot until green smoke comes out, add pickled cabbage and Sichuan peppercorns, stir-fry for about 20 seconds
3. Stir-fry for 3-4 minutes, put the beef to the edge of the pot, and add a little lard in the middle
4. Cut the eggplant, red pepper and green pepper into shreds and place them in the middle
5.After 30 seconds, start stir-frying.The eggplant will release water.Finally, the juice will be reduced over high heat, and add chicken essence, salt, light soy sauce, and MSG.Add chopped green onion and bring to pot.
2.Put in beef.Beef should be added with appropriate amount of light soy sauce, salt and rapeseed oil in advance for 20 minutes
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