Fatty beef in sour soup
Overview
Yesterday I practiced calligraphy until almost 11 o'clock before I started preparing lunch, so I was in a hurry and couldn't find the green chopped peppers. When making fat beef in sour soup, it is better to use green chopped peppers. The taste of red chopped peppers will be much worse.
Tags
Ingredients
Steps
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Cut off the small section at the bottom of the enoki mushroom, wash it with running water, tear it into small strands, drain and set aside.
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Wash the fresh mushrooms (or soak the dried mushrooms), remove the stems, cut into thick slices, drain and set aside.
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After heating the oil pan, adjust the heat to medium, add a whole piece of red fermented bean curd, crush it with a wooden spatula or a large spoon, mix with the oil and stir-fry.
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After that, add a tablespoon of chopped chili sauce. Although I put red pepper sauce this time, I strongly recommend: you must use green pepper sauce! !
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Throw in three more small pickled peppers.
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Add the shiitake mushrooms and enoki mushrooms, mix thoroughly with the sauce in the pot, and stir-fry.
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After stir-frying for a while, add clean water, cover the pot, and simmer over high heat.
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After the soup boils, add the shabu-shabu beef slices, stir the meat slices with chopsticks, and turn off the heat when cooked.
