Spiced beef and Flammulina velutipes(xiang tang niu rou jin zhen gu )

Spiced beef and Flammulina velutipes

Introduction:

Production steps:

Step 1: wash and slice the beef, add cooking wine, refined salt, cornmeal and chili sauce, mix well and marinate

Step 2: remove the head of Flammulina velutipes, wash and drain

Step 3: wash and dice the pepper, garlic and scallion, and prepare two small bags of rich soup

Step 4: heat the oil in the pot, add the pepper, garlic and shredded ginger to make the flavor, and add a spoonful of chili sauce

Step 5: stir fry the red oil, add the soup and water, bring to a boil

Step 6: add the salted beef and spread it

Step 7: add the washed Flammulina velutipes powder

Step 8: boil until the beef is discolored. After the beef is broken, put it into a bowl with the soup. Sprinkle with scallion. Heat a little oil in the pot and pour in

Materials required:

Beef: moderate

Pepper: right amount

Flammulina velutipes: right amount

Green onion: moderate

Shredded ginger: right amount

Garlic: right amount

Chili sauce: right amount

Raw powder: appropriate amount

Refined salt: right amount

Cooking wine: moderate

Edible oil: right amount

Shi Yunsheng thick alcohol soup: moderate amount

Water: moderate

Note: A: strong drunk soup itself has a certain degree of saltiness, adjust the appropriate amount according to personal taste B: beef and Flammulina velutipes should not be cooked too long, it can be broken, otherwise it will taste hard C: Flammulina velutipes can be replaced by other mushrooms and vegetables

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang Tang Niu Rou Jin Zhen Gu