Golden Needle Sour Soup Beef
by Leyla REIRA
Favorite
Difficulty
Easy
Time
10m
Serving
3
Sour and refreshing summer taste!
1. The main materials are ready;
2. Mince ginger garlic, Hangzhou pepper, millet pepper, and wild san pepper, cut off the roots of enoki mushrooms and tear open for later use;
3. Boil the fat cow in a pot of cold water, skim off the floating powder, remove and drain for later use;
4. Boil the enoki mushrooms in a hot water pot for two minutes, remove them, and place them on the bottom of a bowl for later use;
5. Add an appropriate amount of rapeseed oil to the pot and heat, sauté minced ginger garlic and minced wild pepper, then add 3 tablespoons of yellow bell pepper paste and saute until fragrant;
6. Pour enough water into the pot, mix well with cooking wine, vinegar, salt, and pepper, and boil, then add the blanched beef and cook for 1 minute;
7. Add millet minced pepper and mix thoroughly with the minced pepper;
8. Season before serving, boil on high heat for about 40 seconds, turn off the heat, and put it in a bowl with enoki mushrooms.
Tips:1. The beef slices must be blanched in water and then put into the sour soup, and boiled directly in the sour soup, because the blood is not drained out, it will make the soup turbid and affect the color;
2. Beef slices can be boiled until they are broken, and it is easy to get old when cooked.
