Sour Soup with Beef

Name: Sour Soup with Beef
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 small packet Fat cow; 1 small handful Enoki mushroom; 1 small piece pumpkin; 1 tablespoon Yellow chili sauce; 1 Fluttershy shallot; 3 tablespoons White vinegar; Some oil; Some salt; Some ginger; Some Minced garlic

by Scarlett WH

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

There are many ways to make beef with sour soup and golden needles. Each has its own "secret sour soup". Firstly, simmer the enoki mushrooms, and then put the blanched beef in the hot and sour golden soup. Into the big soup bowl. Due to the hot weather, there is no need to add a spoonful of hot oil to take a nap. The soup is golden and clear, the taste is hot and sour, but the taste is delicious. The meat does not taste heavy at all. The ingredients in the enoki mushroom are also full of flavor. The soup is very enjoyable and delicious for rice. This dish is not complicated to make, I highly recommend everyone to try it, so you won't be disappointed, and you will be delighted after eating it. "

Sour Soup with Beef

1. Prepare the raw materials;

2. Boil water in a boiling pot, and put the fat cow into it;

3. Take the fat cow out for use after it changes color;

4. Heat a pan, add a little oil, add yellow chili sauce and chopped green onion, ginger, garlic and stir fry;

5. Add the prepared pumpkin puree and stir fry together;

6. Add appropriate amount of water and simmer;

7. Use a spoon to filter out impurities, then add appropriate amount of salt and pepper to taste;

8. Add appropriate amount of white vinegar;

9. Add enoki mushrooms and cook;

10. Put the cooked enoki mushrooms into the bottom of the bowl;

11. Put the fat beef inside and blanch it for one minute, remove it and place it on the surface of the enoki mushroom;

12. Put white vinegar along the side of the pot again,

13. Pour the broth on the beef, and garnish the top with coriander leaves and red pepper.

14. Serve it.

Tips:
1. The fat beef should be blanched in advance, and when it changes color, remove it immediately to avoid getting old; 2. Heat a pan, add a little oil, first saute the yellow pepper and green onion, ginger, garlic, then pour the pumpkin puree, add water, and boil After a while, add some white vinegar first; add some white vinegar again when the soup is out of the pot; 3 I personally prefer light, if you like a stronger taste, you can pour a spoon of hot oil on the shallots.