Sour Soup with Beef

Name: Sour Soup with Beef
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bag Fat cow; 100g Enoki mushroom; 50g Green bean sprouts; 1/2 teaspoon salt; 15ml Cooking Wine; a little White pepper; 1 tablespoon Yellow Lantern Hot Sauce; 10 Wild Sansho; 1 tablespoon Fish sauce; 2 tablespoons Red vinegar; 1 parsley; 2 pcs Hot pepper; 4 Red pepper; 300ml Broth; 5g shallot; 5g ginger; 5g garlic; 30ml Vegetable oil

by Blue Kite Butterfly Dance

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Suantang Fat Niu appeared in many restaurants, and it is also a very popular dish with heavy flavors. The hot and sour and refreshing soup is matched with the tenderness of beef and the crisp taste of enoki mushrooms. With every bite, the taste is so rich in layers.
To make this dish, try to choose freshly cut beef rolls, which can be cut thicker, combined with hot and sour soup, to have the feeling of eating meat. There is also an essential Hainan yellow bell pepper sauce to make this dish. . . The side dishes can also be matched at will. If you don't have big red vinegar, white vinegar can be used instead. It’s just that I personally don’t like the taste of white vinegar.

Sour Soup with Beef

1. Cut coriander into sections, cut green and red peppers into circles, mince green onion, ginger and garlic and set aside

2. Wash the enoki mushrooms and cut them off, and chop the wild peppers

3. Essential yellow bell pepper sauce

4. After the beef rolls are softened, add salt, white pepper and cooking wine to marinate for 10 minutes

5. Add clean water to the pot, first blanch the enoki mushrooms for 30 seconds, then immediately remove the cold water, and set aside the blanched enoki mushrooms

6. The remaining water will blanch the mung bean sprouts and make them transparent, immediately pick up the cold water and set aside

7. The blanched enoki mushrooms and mung bean sprouts are squeezed out of water and placed on a plate

8. Wash the pot and put it in water to bring to a boil, put in the beef rolls, pour in the cooking wine, blanch the beef until the beef changes color, remove the dried water and put it on the enoki mushroom and mung bean sprouts

9. Put in a clean oil pan, add minced ginger and garlic to get the flavor

10. Add minced wild san pepper

11. After adding the yellow bell pepper sauce to fry the flavor, pour the cooking wine

12. Pour the broth and bring to a boil

13. Add the coriander and boil for another 2 minutes

14. Add salt, white pepper, fish sauce

15. Add big red vinegar and turn off the heat

16. Use a strainer to pour the soup on the beef rolls, sprinkle with coriander leaves, green and red pepper rings, and enjoy

Tips:
1. The blanching time of Flammulina velutipes should not be too long, soak it in cold water after 30 seconds, and it will maintain a crispy taste;
2. The fat beef should not be blanched for too long, otherwise the meat will be old and hard. It can be taken out after changing the color.