Beef in Sour Soup
1.
Prepare beef rolls
2.
Ginger, garlic, pickled peppers, green and red peppers, minced separately
3.
Rinse the enoki mushrooms, cut the old roots, add water to a boil, add a little salt, blanch the enoki mushrooms, remove them, and put them in a large bowl
4.
The water in the pot will continue to blanch the fat beef until it changes color and at the same time blanch the blood foam, remove and cover the blanched enoki mushrooms
5.
Heat the wok and pour the oil, saute the peppercorns until fragrant, add ginger and garlic and fry until fragrant
6.
Pour 2 tablespoons of yellow bell pepper sauce and stir-fry to get the oil out and add appropriate amount of water
7.
Pour the pickled pepper water
8.
Then pour in white vinegar, add a little salt, because the yellow lantern sauce and pickled pepper water are very salty, so you should use a moderate amount or no salt
9.
Bring the soup in the pot to a boil, pour it into a bowl with enoki mushrooms and beef, and enjoy