Beef Louver in Soup
1.
Soak and wash the shiitake mushrooms in advance;
2.
Soak and wash the golden needles in advance;
3.
Shredded shiitake mushrooms;
4.
Cut the golden needles in half;
5.
Slice ginger, slice green and red pepper, and diced chives;
6.
Beef louvers are cut obliquely into thicker strands;
7.
Rinse the beef louver with boiling water, then soak it in boiling water for a while;
8.
Drain the water for later use;
9.
Pour the soup into the soup pot;
10.
Add appropriate amount of cooking wine and boil on high heat;
11.
Add shiitake mushroom shreds, golden needle shreds and ginger slices, boil on high heat;
12.
Add 1 teaspoon of lard and continue to boil on high heat;
13.
Add the shredded venetian leaves, boil and add some freshly ground pepper;
14.
Add green and red peppers and white vinegar, stir well, and it's ready.
Tips:
1. Golden needle vegetable is day lily, not enoki mushroom.
2. Rinse and soak the louver with hot water first, which can effectively remove the fishy and make the color of the louver white.
3. A spoonful of lard can make the soup thicker and smoother. You can use it if you are taboo. You can also add some salad oil instead.
4. After the venetian blinds are put into the pot, boil them to season them. The seasoning speed should be fast. Turn off the heat immediately after adjusting, otherwise the venetian blinds will not taste good when they are old. Those who like blinds know it.
