Fat beef with pickled pepper and sour soup

Overview

To make fat beef in sour soup, there are two key ingredients, one is pickled pepper millet and the other is Hainan bell pepper chili sauce. One is to add flavor, and the other is to add color and spiciness to the dish. I bought the bell peppers fresh, then mashed them with salt and garlic and marinated them. There are ready-made bottled Hainan Lantern Chili Sauce available online or in supermarkets. It is recommended that you add it! ! Otherwise the dish will lose a lot of flavor. As for side dishes, you can use enoki mushrooms, white radish, lettuce, mung bean sprouts and other more refreshing side dishes. This time I put udon noodles, but potato flour is also a good choice

Tags

• hot dishes
• home cooking
• common dishes
• maternity
• old man
• dinner with friends
• guizhou cuisine
• autumn recipes
• winter recipes
• lunch
• chicken essence
• enoki mushroom
• fat beef roll
• garlic
• hainan bell pepper
• mung bean sprouts
• onions
• pickled pepper
• pickled pepper water
• sugar
• udon
• white vinegar
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare the ingredients and chop the pickled peppers with scissors in advance to make them more flavorful.

   

2. 2 Prepare some ingredients as shown in the picture. I buy my bell peppers fresh and salt them with garlic. Bell peppers are very spicy, so just increase the spiciness to your personal taste.

   

3. 3 First, put some oil in the pot, stir-fry some pickled peppers and bean sprouts, add half a teaspoon of salt, and add a little flavor.

   

4. 4 Stir-fry for a few times and then add some pickled pepper water. When it is almost cooked, it can be taken out of the pot and set aside.

   

5. 5 Add additional oil to the pot, stir-fry the onions, ginger, and garlic, then add the bell peppers and pickled peppers and stir-fry together. Once fragrant, add an appropriate amount of water, salt, chicken essence, white sugar, and white pepper and bring to a boil.

   

6. 6 After the water boils, add the udon noodles. While cooking, use chopsticks to gently break up the udon noodles. After spreading, cook for another minute before adding the enoki mushrooms. Then add an appropriate amount of white vinegar to taste.

   

7. 7 Place the freshly prepared bean sprouts on the bottom of the bowl that holds the beef in sour soup, then wait until the enoki mushrooms and udon noodles are mature, take them out and spread them evenly on top.

   

8. 8 Keep water in the pot, add beef rolls after boiling.

   

9. 9 Because the fat beef rolls I bought overseas have a lot of blood, so after the pot is boiled, use a spoon to skim off the blood as much as possible, then take out the meat rolls and place them on top of the enoki mushrooms and other things. You can taste the remaining soup to see if it is flavorful enough. If it is not thick enough, you can season it appropriately. Finally, filter it with a strainer and pour the soup in the pot on top of the fattened beef.

   

10. 10 Finally, you can prepare some pickled peppers, chopped green onions and some green and red peppers or vine peppers to put on the surface for decoration. I didn’t have small red peppers at the time, so I had to sprinkle some wolfberries to add color~~