Chinese Food
Fat cattle in sour soup
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The wind blows in autumn, the fat is pasted in autumn, and the fat cattle in autumn and winter are sweating. It's really excellent. The most important thing for a successful fat cow in sour soup is golden sour soup. And the most important thing for the achievement of sour soup is yellow chili sauce. The fat cattle in sour soup without yellow chili sauce can't be said to be ineffective. It can only be said that they are not perfect looking for a few months. Finally, they are in a small supermarket that they don't often go to If you can find the yellow pepper sauce, you will get the hot and sour fat beef soup after a little brewing. I can only say that the Rice met him and suffered.
Cooking ingredients
Cooking Steps
Step1:The fat cattle thaw in advance. Pickle white pepper for 20 minute
Step2:The green and red peppers are washed and cut into circles. The ginger slices are cut into shreds. The yellow pepper sauce is ready for use
Step3:Wash the Flammulina velutipes and blanch them in boiling water. Remove the Flammulina velutipes and blanch them in ice water. Drain the water and spread it on the bottom of the bowl. Set aside
Step4:Pour the oil in the pot. Put the dead and yellow pepper sauce in the pot and stir fry. Cook the yellow wine along the edge of the pot and add some water. After boiling, sift
Step5:Put in fat cattle. Season with salt, chicken essence and sugar. Put in white vinegar before leaving the pot
Step6:Take out the beef with sauce and spread it in a bowl. Sprinkle with green and red pepper rings for decoration. Pour in sour soup at las
Step7:A bowl of rice first.
Cooking tips:Fat cattle are easy to ripen, so you can get out of the pot a little bit. If you feel that you can directly pour fat cattle into the sour soup and blanch it, there is blood foam in the sour soup. The color of the soup is not clear. You can also blanch fat cattle in another pot of water to cook delicious dishes.
