Fat beef in sour soup(suan tang fei niu )

Fat beef in sour soup

Introduction:

"It's a dish she loves to eat. She tried it twice, and finally she made it almost without yellow pepper. I'll have one when I have a cold. I'll be fine after I have a cold.. PS: my recipe has always been more step-by-step. It's not that the dishes are very complicated, but I want to write in detail to make it easy for children's shoes with zero basis to operate ~ "

Production steps:

Step 1: 1. Basic materials. Pickled peppers are bought in bottles, pickled cabbage is bought in supermarkets, added a little pickle water, then soup will be used.

Step 2: 2. Slice the garlic, shred the ginger, cut the bell pepper into circles, and cut the green onion into green onion.

Step 3: 3. Soak the crystal powder in warm water for 3 minutes, then remove and set aside.

Step 4: 4. Remove the root of Flammulina velutipes, tear it open by hand, and wash it for use.

Step 5: 5. Take out pickled peppers and sauerkraut for use, and keep pickled peppers and sauerkraut water, which is the key to mixing soup.

Step 6: 6. Pour oil in a cold pan, add shredded ginger, garlic slices and pickled pepper, stir fry slowly over low heat. Stir fry until the pickled pepper drum up, add sauerkraut to continue to fry.

Step 7: 7. Stir fry over low heat for about 10 minutes. Cut the bulging pickled peppers with a spatula, then turn to high heat and sprinkle half a teaspoon of vinegar on the edge of the pot.

Step 8: 8. Add proper amount of boiling water, pour in the pickled pepper water and pickled vegetable water reserved before, add 1 teaspoon of yellow rice wine, 2 teaspoons of fresh shellfish sauce, 1 teaspoon of chicken powder, 1 teaspoon of sugar, 1 teaspoon of pepper powder, 1 teaspoon of soy sauce and a little MSG.

Step 9: 9. Start another pot, put Flammulina velutipes into boiling water and blanch for 1-2 minutes, blanch the crystal powder for 1 minute, then take it out and lay it on the bottom of the pot for use.

Step 10: 10. Filter everything in the soup with a colander, leave only the clear soup, add a few drops of sesame oil, turn down the heat and keep the temperature.

Step 11: 11. After boiling, put in the fat beef, and take it out immediately after the color of the fat beef rolls subsides.

Step 12: 12. Spread the beef roll on the prepared Flammulina velutipes and crystal powder, and sprinkle with the beauty pepper ring.

Step 13: finally, bring the soup to a boil, add a few drops of garlic juice, pour it on the beef, and sprinkle with the chopped green onion.

Materials required:

Fat beef roll: 300g

Flammulina velutipes: right amount

Crystal powder: right amount

Pickled pepper: right amount

Sauerkraut: right amount

Ginger: moderate

Garlic: right amount

Beauty pepper: right amount

Shallot: moderate

Sugar: right amount

Yellow rice wine: right amount

Fresh shellfish sauce: right amount

Sesame oil: right amount

MSG: right amount

Chicken powder: right amount

Soy sauce: moderate

White pepper: right amount

Garlic juice: right amount

Vinegar: moderate

Note: 1. When frying, the amount of oil can be a little more than usual, because later to add soup, too little oil will appear soup is very thin feeling. 2. When putting vinegar, the pot should be very hot, and then pour it on the edge of the pot, so that the vinegar taste comes out, and the soup color will not become very black. 3. Whether it's fried vegetables or stewed meat, as long as it needs the taste of soup, the water should be heated instead of cold water when adding water. 4. If you are a novice, you can prepare the seasoning required in step 8 together in a bowl in advance, so as to prevent missing something after you start to do it. 5. If step 10 is too troublesome, it can be omitted. It has no effect on the taste, but it will have impurities when eating, which will affect the taste. 6. Step 11 just plays the role of breaking raw (that is, to ensure that the ingredients will not be harmful to health because they are not ripe at least), so as soon as the blood color is gone, it will be fished out and then poured with boiling soup. It's just right. 7. Don't be lazy and use the cooked soup to cook meat directly, because there will be a lot of blood foam in the process of cooking meat, and it will also affect the taste of the soup, so it must be cooked separately. 8. Sesame oil can't be put out of the pot as usual, because the soup is lighter and needs the aftertaste of sesame oil instead of the pungent flavor of sesame oil, so it should be put in advance.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan Tang Fei Niu