1. Boil a pot of boiling water, add a little salt, and blanch the washed enoki mushrooms in water.
2. Take out and rinse with cold boiling water and spread on the bottom of a large bowl.
3. The beef rolls are blanched in boiling water for later use.
4. Cut green and red pepper into circles; mince ginger, garlic, and coriander.
5. Heat the wok, pour oil in as usual for cooking, add ginger and minced garlic and stir-fry for a fragrance.
6. Add yellow lantern chili sauce-this is the key seasoning.
7. Stir fry to get the fragrance, add a small spoonful of sugar, pour a bowl of stock (use boiling water if there is no stock) and bring to a boil. Taste the taste. If it is salty enough, don't add salt.
8. After the soup is boiled, turn off the heat and simmer for another two minutes. Add the beef and cook for a while (no more than one minute).
9. Pour white vinegar along the side of the pot and add black pepper to taste.
10. Take out the beef and spread it on the Jinzhenru, and then pour the soup. The chopped green and red pepper and coriander (if there is rattan pepper, you can also put a little) on top, wash the wok, and heat a large amount Spoon the oil and quickly pour it on the chili coriander to burst the fragrance.
11. Served with rice, there is no soup left! If you don’t have an appetite to eat, I suggest you try this dish to ensure your appetite is great, haha!
Tips:Be careful when blanching the beef rolls and remove them as soon as they change color. Be sure not to cook them for a long time when you cook them later, otherwise the beef will have a bad taste and taste bad.
![[tianxi's Kitchen] Fatty Beef in Sour Soup Made from Shibali Sweet Potato Chips recipe](https://img.simplechinesefood.com/23/2343a358652b9ffe5ad90dc5addb266f.jpg)
