Fatty beef in sour soup
Overview
How to cook Fatty beef in sour soup at home
Tags
Ingredients
Steps
-
Fatty cattle are thawed in advance.
-
Chop the ginger and garlic, cut the red pepper into small rings, and cut the soaked sansho pepper into sections.
-
Remove the roots of enoki mushrooms and wash them, and soak the vermicelli in advance until soft.
-
Pour a few drops of oil into a pot of boiling water, add enoki mushrooms and vermicelli and blanch them separately.
-
Drain and spread in a large bowl.
-
Pour in boiling water, blanch the beef slices until they change color, immediately remove and drain, and set aside. Use a strainer to filter the scum from the beef blanching water and set aside.
-
Pour a little oil into the pot, add minced ginger and garlic and sauté until fragrant, add yellow lantern chili sauce, soaked san pepper sections, and san pepper soaked water and stir-fry for about a minute.
-
Pour in the fattened beef soup, add cooking wine and bring to a boil over high heat.
-
Add pepper, salt, white vinegar and sugar to taste, add the blanched beef slices and cook briefly, then turn off the heat.
-
Pour the beef slices and soup into a bowl with enoki mushrooms.
-
Garnish with red pepper rings on the surface and pour a little hot oil on the red pepper rings.
-
Finished product
