Cooking Steps

1. 

   Step1:Defrost the beef naturally. Wash and cut off the root of Flammulina velutipes. Cut the radish into thin slices. Dice the yellow pepper. Xiaomi pepper, Hangzhou pepper and Yeshan pepper are cut into small circles.

2. 

   Step2:Cut the seasoning with fresh ginger and shallot in small circles.

3. 

   Step3:After all the ingredients are prepared, boil and scald the fat cattle first. Put the fat cattle in cold water. Add half the cooking wine. As the water slowly opens, the foam floats out. At this time, turn off the foam. Turn off the fire if all the fat cows are discolored. Drain the fat cows and put them out for use.

4. 

   Step4:Start making golden soup. It's also the key to this dish. We choose the golden Hainan yellow lantern pepper. This kind of pepper sauce is full of spicy flavor. It has a strong garlic flavor. The most important thing is not on fire. It can be used to bring out the golden soup. With the yellow pepper, tomato sauce and white vinegar, it will form a beautiful and golden sour soup. Start with a wok. Fire. Pour in about 35ml of salad oil. Put in pepper. Stir in the pepper and then put in the ginger and shallot (not all of them. Leave some for the final decoration). Stir fry the yellow lantern pepper sauce, wild pepper (you can pour in 2 tbsp of wild pepper juice together), Hangzhou pepper and tomato juice. Stir fry. Stir fry until all the spiciness is released. Pour in the clear soup of boiling soup and beef. If it is not enough, add some boiling water. The total water volume is about 2 liters. Bring to a boil. Pour in half the white vinegar. Boil for about 5 minutes. Then turn off the heat. Filter out the residue in the soup with a sieve to make the soup clear and refreshing.

5. 

   Step5:Prepare the serving container for a while. Medium size deep soup pot is OK. Spread the radish slices evenly in the container. Pour the filtered soup back into the frying pan again. Bring to a boil. Put in the Flammulina mushroom first. Cook for about one minute. Turn down the heat. Take out Flammulina mushroom and spread it on the white radish in the container. (in the picture, I forgot to take a picture of the steps of laying white radish

6. 

   Step6:Boil the soup again. Put in the fat cow. Pour in the other half of cooking wine and white vinegar. At this time, if you think the soup is too much, you can open the lid and burn it for 2 minutes; otherwise, if the soup is not enough, burn it in the lid for about 2 minutes. In short, you can choose the size of the heat according to your preferences and adjust the amount of the soup.

7. 

   Step7:When the fat cow is cooked, pour it into the container together with the soup. At this time, quickly brush the wok. Re fire. Pour in a small amount of salad oil. Put the remaining onion and mille