Homemade Beef Minced with Sour Cabbage Stir-fry Method

In my memory, sour cabbage is acidic.Cabbage was a digestive aid, an essential winter delicacy.Home dish among many, and also a must-have during winter. In the memories of childhood, every household had a large jar for pickling sour cabbage. And it had to be placed in the most important position to avoid accidental damage; that was the family's winter food! Whether for breakfast or dinner, sour cabbage was the main course. For breakfast, it could be washed and chopped directly. Well-off families might add a few drops of sesame oil as a luxury, while those less fortunate would just chop it up and eat it.

Nowadays, things are different; the rich eat meat, the poor eat vegetables. Sour cabbage is no longer an essential winter dish but can be enjoyed throughout the year. In my household, sour cabbage is available all year round. It's used in stir-frying rice, stir-fried vermicelli,and stir-fried meat are added. Not only does it stimulate appetite and aid digestion, but it's also very convenient—considered a lazy person’s dish. This time, I stir-fried beef with sour cabbage, a common Xinjiang home dish, especially for Halal households. The addition of homemade pickled peppers gave the dish an amazing flavor.Ingredients Main ingredients: 200g of sour cabbage, 200g of beef, 2 pickled peppers, 1 red pepper, 15g of oil, 3g of salt, 3g of Sichuan pepper powder, 2g of black pepper, 5g of ginger, 2g of green onions, 2g of monosodium glutamate, and 5g of light soy sauce. Step 1. Main ingredients: 200 grams of sour cabbage, 200 grams of beef, 2 pickled peppers, 1 red pepper; ：15 grams of plant oil, 3 grams of salt, 3 grams of Sichuan pepper powder, 2 grams of black pepper, 5 grams of ginger, 2 roots of green onions, 2 grams of monosodium glutamate, and 5 grams of light soy sauce. Step

　　2. Finely chop the green onions and ginger; slice the pickled peppers and red pepper. Step 3. Wash the red pepper and cut it into small pieces; wash the sour cabbage and cut it into pieces. Step 4. Heat a wok with cold oil until hot, then add beef to stir-fry until fat is rendered and aroma emerges. Step 5. Add Sichuan pepper powder and black pepper; stir-fry evenly. Step 6. Add ginger and salt; stir-fry evenly, then add pickled peppers and red peppers. Step 7. Add sour cabbage and stir-fry until the flavor of the pickled peppers is released. Step 8. Add light soy sauce and stir-fry evenly. 5g

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9. Add green onions and monosodium glutamate, then stir-fry evenly.

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10. Stir-fry until done.

Tip

Sour cabbage can be partially removed of its leaves for more acidic and crispy texture during stir-frying.

For those who like it spicy, add chili peppers together with the stir-fry; ensure that both sour cabbage and pickled peppers are stir-fried to release their acid and spicy flavors.

Stir-fry the Chinese pickled mustard greens to release the sour and spicy flavor of the chili peppers.

Add soy sauce and stir-fry evenly.

Add green onions and vegetable broth enhancer.

Stir-fry evenly until done.

Tips:

You can remove some of the leaves from the Chinese pickled mustard greens for a crispier texture during stir-frying.

For those who like it spicy, add Sichuan pepper along with the chili peppers. Make sure to stir-fry until both the pickled mustard greens and chili peppers have released their sour and spicy flavors.