Beef Jerky Chowder
1.
Wash the upper brain meat, chop it with the back of a knife, and then cut into small pieces;
2.
Put the cut beef into starch, black pepper, a small amount of salt and Huadiao wine and mix well;
3.
Soak the dried bamboo shoots, black fungus and dried shiitake mushrooms in advance and blanch them in water. Cut the shiitake mushrooms in half, slice green peppers, cut carrots into hob pieces, cut green onions into small sections, slice ginger, and smash garlic into small pieces and chop;
4.
Put an appropriate amount of blended oil in the wok, add the peppercorns when the oil is hot, and fry it to create a fragrance
5.
Put the beef in the pot;
6.
Stir fry until the color changes, then put the onion, ginger and garlic into the pot;
7.
Stir fry a few times and put the dried bamboo shoots in the pot;
8.
Put the shiitake mushrooms in the pot;
9.
Put the fungus in the pot;
10.
Add an appropriate amount of light soy sauce;
11.
Add a small amount of salt according to your taste;
12.
Put in an appropriate amount of water;
13.
The water should be more than half of the ingredients;
14.
Simmer for a while, collect the soup, then add carrots and green peppers;
15.
Continue to simmer for a while, thicken the soup, leaving only a small portion;
Tips:
1. Dried bamboo shoots, dried shiitake mushrooms and black fungus should be soaked in advance and blanched with water, so that the smell of grass roots can be removed;
2. The beef should be chopped with a knife back, so that it tastes good, not hard, and easy to taste. The amount of various condiments should be adjusted according to your own taste.
