Fatty beef in sour soup
Overview
Fat Beef in Sour Soup, a sour and refreshing appetizer, many Sichuan restaurants have designated it as a special dish. The sour and spicy golden soup, the fat beef is refreshing and not greasy, and the side dishes of day needles that soak up the soup will make you want to eat it once. The reason why I like this dish is not only the spicy and sour taste, but also the beautiful color. The color of the golden soup in this dish mainly comes from the yellow lantern chili sauce. The yellow chili sauce is made from the Huangdi pepper, a specialty of Hainan. The Huangdi pepper is golden in color and looks like a lantern, so it is also called Yellow Lantern in some places. Huangdi peppers are more nutritious than other varieties of peppers. In particular, the content of calcium, iron, carotene, cellulose, and protein is much higher than that of other peppers. It can help digestion, increase appetite, strengthen the stomach and spleen, help lose weight, and promote blood circulation. The biggest feature of Yellow Lantern Chili Sauce is that it is truly spicy, spicy but not choking, delicious but not irritating.
Tags
Ingredients
Steps
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Chop the soaked wild sansho pepper, chop the ginger and garlic into fine paste, use more garlic, soak and clean the enoki mushrooms, wash the mung bean sprouts, and cut the green and red millet into small pieces.
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Prepare the beef fillets.
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Pour a little oil into the wok, first add the minced ginger and garlic and saute until fragrant,
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Then add the soaked wild sansho pepper,
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Then add a spoonful of Huanglantern hot sauce (it's really spicy, use it at your own discretion) and stir-fry until fragrant.
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Cook for about 3 minutes until the soup is fragrant, then use a strainer to remove all the chili residue.
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Add enoki mushrooms to the soup and boil until cooked.
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Put the hot gold needles into the soup bowl and lay them on the bottom,
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Then blanch the bean sprouts and put them into a bowl
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Take another pot, add more water to boil, then turn off the heat, pour the beef slices in and slide them until they change color, take them out and spread them on the dish,
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Pour in the hot and sour soup.
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In the last step, add a spoonful of oil to the pot, heat it up, add green and red millet peppers and saute until fragrant, then pour it over the beef.
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The soup is sour and spicy, the beef is tender and smooth, and the refreshing side dishes make it so delicious. Anyone who eats it knows how delicious it is. No wonder so many people like it.
