Sour Soup with Beef

Name: Sour Soup with Beef
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Fat cow; 150g Enoki mushroom; 50g Rice noodles; 30g Chives; 30g garlic; 30g ginger; 4 Red millet spicy; 1 piece Green millet spicy; 0.5g White sesame; 30g Yellow Lantern Chili Sauce; 10ml Rice vinegar; 2g salt; 2g Sugar; 10ml Cooking Wine; 15ml Peanut oil; 500ml drinking water

by The cat who doesn't want to go downstairs

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Suantang Fei Niu is also called Jintang Fei Niu. As the name suggests, the soup base of this dish is golden yellow, and the taste is sour and spicy. Many Sichuan restaurants have set the beef with sour soup as a specialty. The first time I ate this dish in a restaurant, I wonder how it can be so delicious. Not only is it sour and fresh, but also with meat and vegetables, but also the beef and enoki mushrooms. Favorite ingredients. Later, I learned how to do it and found it was really super simple. Since then, beef with sour soup has become an indispensable dish on our family dinner menu.
I am a non-spicy person. I always have yellow lantern chili sauce in the cupboard. I looked through the refrigerator and found a box of beef rolls left over from the hot pot last time. There was just a pack of enoki mushrooms and a bunch of vermicelli to make beef sour soup. . The beef rolls I used this time are a bit thick, not easy to boil, and taste more delicious. The soup made from the yellow lantern chili sauce is sour and spicy, the tender and smooth beef, plus the enoki mushrooms and vermicelli that are soaked in the soup, who knows how delicious they are. If you like a more sour and spicy taste, you can add some wild sansho pepper. Next, let’s take a look at how this [Sour Soup Fatty Cow] is made?

Sour Soup with Beef

1. First of all, we have to prepare all the ingredients needed to make this [Sour Soup Beef] and: 350g beef, 150g enoki mushroom, 50g vermicelli, 30g chives, 30g garlic, 30g ginger, 4 spicy red millet, green millet 1 spicy, 0.5g white sesame seeds, 30g yellow lantern chili sauce.

2. Next, let's deal with the ingredients first: soak the vermicelli in water to soften it for later use, then cut off the roots of the enoki mushrooms, tear them apart by hand, and wash them for later use. The garlic is peeled off, washed and cut into minced garlic, ginger cut into minced ginger, chives cut into chopped green onion, green and red millet spicy and cut into chili rings for later use.

3. Add an appropriate amount of water to a small pot and bring it to a boil. After the water boils, add the enoki mushrooms and blanch them. Cook until the enoki mushrooms become soft and remove them.

4. Then pour the fat cow into the pot and blanch it, remove it immediately after the fat cow changes color, rinse off the floating powder with clean water, and control the moisture for later use. The beef slices at this time are very tender. If they are kept for a long time, they will be harder and have a bad taste.

5. Put a saucepan on a stove over medium heat until palms are hot, pour 15ml of peanut oil, add minced garlic and sauté until fragrant after the oil is hot, then add 3 tablespoons of yellow lantern chili sauce and sauté the aroma.

6. Then add 500ml of drinking water and bring to a boil. Then add 10ml of rice vinegar, 2g of salt, 2g of sugar, and 10ml of cooking wine to boil for seasoning. Then add the previously boiled enoki mushrooms and the soaked vermicelli, and cook for 1 minute on high heat. This step is to let the enoki mushrooms and vermicelli have a bottom flavor.

7. Take out the cooked enoki mushrooms and vermicelli and place them on the bottom of the plate, add fat beef to the pot again, and cook for a while and turn off the heat.

8. Pour the boiled beef and the soup into a plate with enoki mushrooms and vermicelli, sprinkle with white sesame seeds and chopped green onions. In another pot, heat on medium heat until palm is hot, pour 10ml of peanut oil, add green and red millet spicy rings and peppercorns when the oil is hot, and pour the hot oil on the beef. The delicious beef with sour soup is ready, the sour and fresh spicy is very appetizing!

Tips:
1. The soul of this dish is Hainan Yellow Lantern Hot Sauce. It comes in two flavors: spicy and extra-spicy. You must read it carefully when you buy it. If you can't eat it, just buy the spicy one. I bought the extra spicy, because it is not spicy.
2. If you can’t eat spicy food at all, I recommend you to try another way of this dish: replace the yellow lantern chili sauce with two tomatoes, peel off the skin and chop the cubes into the pot and stir-fry the soup and drink it in moderation. Bring the water to a boil. If the soup is not strong enough, you can add some tomato sauce and salt to taste, then add the boiled enoki mushrooms and beef beef, and just cook.
3. The beef rolls must be blanched first, then boiled in sour soup, and boiled directly in the sour soup. The blood contained in the beef rolls will drain, which will make the soup turbid and affect the color and taste of the soup. The beef rolls can be blanched until they are cut off. Do not cook for a long time. Long-time cooking will affect the taste.
4. Adding sugar can not only neutralize the sour and spicy taste, but also improve the freshness.