Beef scallops in soup

Overview

I especially like to eat beef louvers during hot pot in winter. The louvers are white, crisp, and chewy in the mouth. They have a different taste than mutton or fattened beef. Time has arrived in late spring, and the hot summer is not far away from us. If you want to eat louver now, you can't just stick to hot pot. I have a beef louver dish in soup. It is simple to make, spicy and sour, appetizing, and crispy in the mouth. It is absolutely delicious and won’t stop eating——

Tags

• hot dishes
• chinese banquet
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• beef louver
• chives
• cooking wine
• daylily
• dried shiitake mushrooms
• lard
• original soup
• white rice vinegar
• green pepper
• pepper
• red pepper

Ingredients

Steps

1. 1 Soak the mushrooms in advance and wash them;

   

2. 2 Soak daylilies in advance and wash them;

   

3. 3 Cut mushrooms into shreds;

   

4. 4 Cut daylilies in half;

   

5. 5 Slice ginger, slice green and red pepper, and dice chives;

   

6. 6 Cut the beef louvers diagonally into slightly thicker shreds;

   

7. 7 Rinse the beef shreds with boiling water and soak them in boiling water for a while;

   

8. 8 Drain and set aside;

   

9. 9 Pour the soup into the soup pot;

   

10. 10 Add appropriate amount of cooking wine and bring to a boil over high heat;

    

11. 11 Add mushroom shreds, daylily shreds and ginger slices, bring to a boil over high heat;

    

12. 12 Add 1 tsp lard and continue to boil over high heat;

    

13. 13 Add shredded louver, bring to a boil and add an appropriate amount of freshly ground pepper;

    

14. 14 Add green and red pepper and white vinegar, stir evenly and serve.