Sour Soup with Beef

Name: Sour Soup with Beef
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Fat cow; 1 piece lettuce; 300g Enoki mushroom; Some Green onion ginger garlic; 2 teaspoons salt; 2 tablespoons White vinegar; 1 tablespoon Lantern Chili Sauce

by de 意の尐籹生

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Fatty beef in sour soup is a common Han nationality dish in many Sichuan restaurants and belongs to Sichuan cuisine.
The quality of fat beef is naturally the first element, but after entering the countryside, the sour soup is crucial to the seasoning of the soup, so that it should be sour and spicy.
Fat cattle is a high-density food, delicious and nutritious. It not only provides rich protein, iron, zinc, calcium, but also the best source of vitamin B complex that is needed every day, including folic acid, vitamin B and riboflavin. Eating fat beef can be combined with seafood and green vegetables. Seafood is rich in protein, iron and vitamins, which are more nutritious and easier for the body to absorb.

Ingredients

300g Fat Cow
1 piece Lettuce
300g Enoki Mushroom
Some Green Onion Ginger Garlic
2 teaspoons Salt
2 tablespoons White Vinegar
1 tablespoon Lantern Chili Sauce

Sour Soup with Beef

1. Wash enoki mushrooms and cut off the roots, peel and shred lettuce.

2. Frozen beef thawed

3. Chop the green onion, ginger and garlic, and prepare the lantern chili sauce.

4. The enoki mushroom and lettuce are blanched in a pot under water.

5. Heat oil in a wok, sauté the onion, ginger, garlic

6. Add a spoonful of lantern chili sauce and stir fry for a while, then pour in some water

7. Add enoki mushroom and lettuce in turn, cook with salt and vinegar.

8. Add fat beef and cook for 5-6 minutes

Tips:
1. Sour soup is the most important thing for fat beef. The bell pepper chili sauce is the best ingredient.
2. The fat beef should be put last to keep it fresh and tender, and the vinegar should also be put last to avoid evaporation.