Fat beef in sour soup(suan tang fei niu )

Fat beef in sour soup

Introduction:

"Fat beef in sour soup is a refreshing appetizer. Many Sichuan cuisine restaurants regard it as a special dish. The golden soup is sour and spicy, the fat beef is fresh and not greasy, and the golden needle side dish is full of soup. One time you will definitely want to eat it next time. The reason why I like this dish is not only the sour, hot and refreshing taste, but also the beautiful color. The color of the golden soup in this dish mainly comes from the yellow lantern chili sauce. The Yellow chili sauce is made of "Huangdi pepper" which is a specialty of Hainan Province. The color of "Huangdi pepper" is golden and looks like a lantern, so it is also called "yellow lantern" in some places. Compared with other varieties of pepper, Huangdi pepper is more nutritious, especially the content of calcium, iron, carotene, cellulose and protein is much higher than other kinds of pepper, which can help digestion, increase appetite, strengthen stomach and spleen, help weight loss and promote blood circulation. The biggest characteristic of yellow lantern chili sauce: it's really spicy, spicy but not choking, delicious but not hot. "

Production steps:

Step 1: soak wild pepper and chop it up, chop ginger and garlic into mince, add more garlic, soak and clean Flammulina velutipes, wash mung bean sprouts, cut green and red millet into small pieces.

Step 2: prepare the beef slices.

Step 3: add a little oil into the frying pan, stir fry ginger and garlic until fragrant,

Step 4: soak wild pepper again,

Step 5: add another spoonful of yellow lantern chili sauce (it's really spicy, put it at your own discretion) and stir fry until fragrant.

Step 6: cook for about 3 minutes to make the soup fragrant, and then use the leaky net to remove all the chili dregs.

Step 7: add Flammulina velutipes into the soup and cook it.

Step 8: put the hot needle into the soup bowl to lay the bottom,

Step 9: blanch the bean sprouts and put them in a bowl

Step 10: start another pot, add more water, bring to a boil, turn off the heat, pour in the sliced beef, slide it until it changes color, then take it out and spread it on the dish,

Step 11: pour in the hot and sour soup.

Step 12: the last step, add a spoonful of oil to the pot, heat it up, add green and red millet pepper, saute until fragrant, and then pour it on the beef.

Step 13: the soup is sour and spicy, the beef is tender and smooth, and the fresh side dishes make it delicious. Who knows? No wonder so many people like it.

Materials required:

Beef slices: right amount

Flammulina velutipes: right amount

Mung bean sprouts: moderate

Clear soup: proper amount

Minced ginger and garlic: appropriate amount

Pickled wild pepper: right amount

Green and red millet pepper: right amount

Yellow lantern chili sauce: right amount

White vinegar: right amount

Salt: right amount

Note: 1, here, if you want to get the color of the soup is not too spicy you, yellow lantern chili sauce can find a substitute da. That is - --- yellow pepper, you just need to chop the yellow pepper finely, and then pour it into the soup of wild pepper, soak it and use it. You really can't underestimate the spicy of yellow lantern pepper sauce 2. Don't scald beef slices for too long. The taste will be greatly reduced when the meat is old. You don't have to worry about being too hot, because the temperature of the hot soup poured in later and the hot oil poured in last will play the role of secondary heating.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Suan Tang Fei Niu