Cooking Steps

1. 

   Step1:Prepare the beef slices. Pickled peppers. Flammulina velutipes. Bean sprouts. Onion, ginger, garlic, green red and millet pepper. The seasonings include Tai Yue original flavor, fresh chicken seasoning and white vinegar. A good sour soup is very important for the fat soup. The tasty fresh seasoning is selected with familiar food ingredients to extract fresh ingredients. The essence of ingredients such as chicken and mushrooms is enriched. The sour soup is more delicious and saves the trouble of broth

2. 

   Step2:Remove the root of bean sprouts and Flammulina velutipes. Wash them for use. Put some water in the pot to boil. Blanch the bean sprouts and Flammulina velutipes. Remove the smell of bean sprouts and Flammulina velutipe

3. 

   Step3:Then wash the green and red millet chili and cut it into small pieces. Cut the onion, ginger and garlic into small pieces. Heat the pot with proper amount of cooking oil, add the onion, ginger and garlic to stir fry, then add the pickled peppers and a spoonful of yellow lantern chili sauce (if you are afraid of spicy, you can not add it) to stir up the spicy flavor

4. 

   Step4:Add about half a small bowl of white vinegar. This is a fire that can be properly turned down to prevent the white vinegar from volatilizing too quickly. Add most of the water (my bowl is bigger) into the ordinary small bowl, which requires three or four bowls of water

5. 

   Step5:Add about 15g of the original chicken seasoning of Taitaile. Because the original chicken is salty. If there is no salt, only the original chicken seasoning can be added

6. 

   Step6:Filter the soup

7. 

   Step7:In another pot, boil the water. Blanch the fat cattle. When cooking, use chopsticks to open the rolled fat beef slices. Do not over mix to make the fat beef slices incomplete

8. 

   Step8:First, pour sour soup into the fat cattle. Sprinkle with green and red millet peppers. Pour in the heated oil to make the fat cattle well