Golden Needle Sour Soup Beef
1.
Remove the old roots of enoki mushrooms and wash them
2.
Bring the water in the pot to a boil, add the enoki mushrooms and boil it, remove it for about a minute and a half, and spread it on the bottom of the bowl
3.
Put the fat cow in the water and boil it out, and take it out for later use
4.
Put a little base oil in the pot, saute the shallots and garlic
5.
Change the heat to low, add a spoonful of yellow lantern chili sauce and sauté until fragrant
6.
Put in a bowl of water and half a bowl of bone broth and bring to a boil
7.
Add the boiled beef rolls, cook for about 1 minute, and then add white vinegar.
8.
Add beef rolls and sour soup on top of enoki mushrooms, then put red pepper and chives on top, and splash a little hot oil.
Tips:
1. Be sure to use yellow lantern chili sauce, so that the soup will look golden. At first I put a spoonful and found that the soup was not bright enough, and then I added it again so that the color came out better
2. The fat cow is boiled in the water first to ensure that the soup is clean after the finished product comes out, otherwise the raw fat cow is directly boiled in the sour soup, there will be foamy bloody water or something like the meat.
3. My fire was a bit big at the beginning, and it made the green onion and ginger a little bit burnt, but fortunately, you can pick them all out in the end, so the low fire is more reliable.
