Chinese Food
Fat cattle in sour soup
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I don't know when it's popular. I'm not sure what kind of dish it is. Sichuan cuisine, Guizhou cuisine or Yunnan cuisine? But it's delicious. And it's easy to make. The Kwai is very spicy and spicy. It's really a fast food. The most important seasoning is yellow lantern pepper sauce and wild pepper. It's delicious and appetizing with Zhejiang red Zhejiang vinegar. Of course. The quality of fat cattle is also very important.
Cooking ingredients
Cooking Steps
Step1:Mix beef slices with white pepper and rice wine. Marinate for about 15 minutes.
Step2:The Flammulina velutipes should be washed and dried. The mung bean sprouts should also be washed and dried. The head and tail should be removed and only the middle part should be left. Chop the pickled peppers. Cut the green and red peppers in circles. Wash the celery and remove the leaves. Wash the coriander and control the moisture.
Step3:Add water to the pot. Boil it. Put in Flammulina mushroom and scald it. Take out the water and put it into the container. Put the mung bean sprouts into the container.
Step4:Add fresh water to the pot. Boil it. Blanch the fat cattle until the beef changes color, then fish out. Put the bean sprouts and Flammulina velutipes in the container.
Step5:Heat up the wok, put 45ml of oil into the wok and heat up. Pour in the ginger and garlic and stir fry. Add in the yellow pepper sauce and wild pepper and stir fry slightly. Pour 10ml of yellow rice wine into the wok. Then pour in the high soup or water and boil.
Step6:After boiling, add celery and coriander and cook for 2 minutes. Then remove all the dregs. Add salt, pepper, fish sauce and red Zhejiang vinegar to taste and turn off the heat.
Step7:Pour the soup into the container. Sprinkle the small green and red pepper rings at last.
Cooking tips:* * * yellow lantern chili sauce is a special product of Hainan. It's very appetizing, but it's also very spicy. It's said that it's the hottest chili variety. So you can adjust the dosage according to your preference for spicy. ***Red Zhejiang vinegar is fermented from red koji rice and glutinous rice. So it has beautiful color, moderate sour taste and delicious taste. Red Zhejiang vinegar not only has the effect of increasing freshness and appetizing, but also can increase appetite and remove astringency in seafood. It is suitable for cold and hot fry. It is commonly used in South China. There are skills in making delicious dishes.
