Cooking Steps

1. 

   Step1:Boil the water in the pot. Scald the tomatoes separately. Then scald the fat cattle and add a small spoon of cooking wine (deodorization). Then remove the fat cattle. Pour out the water. Brush the pan clean.

2. 

   Step2:Cut the ginger into shreds. Pat the garlic to the end. Peel the tomato and cut it into pieces. Cut the mushroom into pieces (good-looking). Cut the root of the Flammulina mushroom and wash it. Pour oil into the pot. Add ginger and garlic (next step is optional. But I'll make it as soon as I think it's smelly). Add fat beef and wine. Stir fry it for several times, then put it into the bowl for later use. Drop in a few drops of white wine.

3. 

   Step3:Pour more oil if you have less oil. Pour tomatoes into the pot (the fire can be smaller. Don't paste) and then add a bowl of water. Squeeze in tomato sauce (this step is to make the soup look good) and then put Lentinus edodes and Flammulina edodes. Start cooking (medium fire first and then small fire) and add salt, chicken essence, soy sauce, thirteen spices, black pepper, sugar and white vinegar.

4. 

   Step4:Finally, put the fat cow in the pot. Cook until the soup is thick, sour and sweet (low heat). Take it out and put it in a glass bowl. The last step is to cut the dry pepper into sections. Add a spoonful of chili oil (my chili oil is spicy. I just add a little bit) and pour a little oil into the pot. Pour the chili oil and chili oil together. Turn off the heat of the oil. Pour the oil on the dish. The tomato fat cow with all colors and flavors is ready.

5. 

   Step5:I suddenly want to record it. I didn't prepare the pictures of all parts. It's about this. I'll do it again some other day. I'll match the pictures one by one. I'll also have a precise look at the weight of the ingredients. It's really very detailed. It's especially suitable for mixing rice. Fat cattle are wrapped in thick tomato soup. It's very fragrant. It's a little spicy with the mouth. It's also a delicious Flammulina mushroom. It's delicious.