Vinegar is a very common dish. Adding tenderloin slices will make the dish more fragrant, and adding pepper and pepper to taste will increase the richness of the taste.
The fresh tenderloin is sliced, and the drained cabbage is cut into pieces, and the stems and leaves are placed separately.
Dried chili peppers and fresh peppers for seasoning are cut into circles, starch, balsamic vinegar, soy sauce, soy sauce and soy sauce.
Heat the oil in a hot pot, sauté the fresh peppers and dried chilies, pour in the tenderloin slices, stir fry, and add a little soy sauce to color.
Put the pepper to the scent, stir the cabbage stalk until it is slightly soft, and then stir-fry until the leaves are broken.
Finally, mix the prepared sauce, pour it into the pot, continue to stir fry until the cabbage is evenly wrapped in the sauce, and the crispy, slightly sweet, sour and spicy vinegar sauerkraut fillet is ready.