Winter Warming Dishes: Beef with Golden Soup
1.
Take out the beef slices to warm up. By the way, let me show the yellow lantern hot sauce I used, for fear that some friends may ask.
2.
The vermicelli is soaked.
3.
Take out the "Xiaomi Spicy" pickled peppers and cut the peppers in half.
4.
Remove the old roots of enoki mushrooms and wash them.
5.
Finely chop garlic and ginger.
6.
Finely chop green onion and millet pepper.
7.
Boil an appropriate amount of water in the wok. After the water is boiled, add the vermicelli. After it is boiled again, immediately take it out of the pan and place it in a large bowl.
8.
After removing the vermicelli, add the enoki mushrooms and heat them a bit.
9.
Spread enoki mushrooms on the vermicelli.
10.
Put a tablespoon of oil in the wok, heat it to warm, sauté the ginger and garlic until fragrant.
11.
Add yellow lantern pepper and pickled peppers, turn to low heat, and stir well.
12.
Add the cooking wine and stir well, then pour the broth.
13.
After the soup is boiled, add the pickled pepper water and reduce the heat to simmer for 15 minutes.
14.
Sift the cooked soup.
15.
The sifted soup is put in the pot and boiled again.
16.
Add fat beef slices.
17.
After the beef slices are blanched, remove them and spread them in a large bowl with vermicelli and enoki mushrooms.
18.
Pour the soup again.
19.
Sprinkle with chopped green onion and millet pepper.
20.
Wash the wok, put a tablespoon of oil to heat, and pour it on the finished product.
Tips:
1. Don't put soy sauce, otherwise it will destroy the effect of "Golden Soup".
2. Yellow lantern hot sauce is irreplaceable, otherwise the effect of "golden soup" will not come out.
3. If the soup is not sieved, there will be a lot of residue in the entrance.
4. The soup has the taste of hot sauce and pickled pepper water, so I did not add additional seasoning. If the taste is not right, you can add salt and chicken essence to season it according to personal preference.