Sour Soup with Beef

Name: Sour Soup with Beef
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Beef slices; Some Enoki mushroom; Some Green bean sprouts; Some Broth; Some Minced garlic; Some Pickled Wild Sansho; Some Green and red millet pepper; Some Yellow Lantern Chili Sauce; Some White vinegar; Some salt; Some ginger

by Cooking woman snacks

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Fat beef in sour soup, a hot and sour appetizer,
Many Sichuan restaurants have designated it as a special dish.

The sour and spicy golden soup is refreshing and not greasy, and the golden needle side dish is full of soup. I definitely want to eat it once and want the next.

The reason why I like this dish is not only the hot and sour taste, but also the beautiful color.

The color of the golden soup in this dish mainly comes from the yellow lantern chili sauce.

The yellow chili sauce is made from the "Huangdi Pepper" which is a specialty of Hainan. The "Huangdi Pepper" is golden in color and resembles a lantern, so it is also called "Yellow Lantern" in some places. Huangdi pepper is more nutritious than other varieties of pepper, especially the content of calcium, iron, carotene, cellulose, and protein is much higher than other peppers. It helps digestion, increases appetite, strengthens the stomach and spleen, and helps to lose weight. Promote blood circulation and other effects.

The biggest feature of the yellow lantern chili sauce: it is a real spicy tyrant, spicy but not choking, and delicious but not hot. "

Sour Soup with Beef

1. Soak wild mountain pepper and chop finely, chop ginger and garlic into fine puree, more garlic, soak enoki mushrooms and clean them, clean mung bean sprouts, and chop the green and red millet into small pieces.

2. Prepare beef slices.

3. Add a little oil to the wok, add ginger and garlic and fry until fragrant.

4. Then add wild sansho pepper,

5. Then add a spoonful of yellow lantern hot sauce (it's really spicy, put it on your own) and stir fry until fragrant.

6. Cook for about 3 minutes until the soup is fragrant, then use a net to remove all the chili residues.

7. Add enoki mushrooms to the soup and boil.

8. Put the hot gold needles into the soup bowl and spread it on the bottom.

9. Then boil the bean sprouts and spread them in a bowl

10. In another pot, add more water to boil and turn off the heat. Pour the beef slices and slide them until they change color, then remove them and spread them on the vegetables.

11. Pour the hot and sour soup.

12. In the last step, add a spoonful of oil to the pot, heat it up, add the green and red millet pepper, saute and pour it on the beef.

13. The soup is hot and sour and rich, the beef is tender and smooth, with the refreshing side dishes, who knows how delicious it is, no wonder so many people like it.

Tips:
1. Here, if you want to get the color of the golden soup and you are not too spicy, you can find a substitute for the yellow lantern chili sauce.

That is ------ yellow colored pepper, you only need to chop the yellow colored pepper finely, and then pour it into the soup of soaked wild mountain pepper, soak it and use it.

You really can’t underestimate the hotness of the yellow lantern chili sauce...

2. Don't scald the beef slices for too long, as the meat slices will have a bad taste when they are old.

Don't worry about it being cooked, because the temperature of the hot soup poured in later and the hot oil poured in at the end will play the role of second heating.