Fat beef in pickled pepper and sour soup(pao jiao suan tang fei niu )

Fat beef in pickled pepper and sour soup

Introduction:

"There are two key ingredients for making sour soup beef. One is pickled pepper millet, the other is Hainan lantern pepper chili sauce. One is to add flavor, the other is to add color and spicy degree to dishes. I bought the bell pepper fresh, and then add salt and garlic to mash and marinate it. Online or supermarket will have ready-made bottled Hainan lantern chili sauce to sell, it is recommended to add!! Otherwise, this dish will lose a lot of flavor. As for the side dishes, you can use Flammulina velutipes, white radish, lettuce, mung bean sprouts and other refreshing side dishes. I put Wudong noodles this time, and potato flour is also a good choice. "

Production steps:

Step 1: prepare ingredients, pickled peppers with scissors cut in advance, more convenient taste.

Step 2: prepare some ingredients as shown in the picture. My bell peppers are fresh and salted with garlic. Lantern pepper is very spicy, so the degree of spicy can be increased according to personal taste.

Step 3: first put oil in the pot, stir fry a little pickled pepper and bean sprouts together, add half teaspoon salt, and add a little flavor.

Step 4: stir fry a few times, add some pickled pepper water, almost eight mature can be out of the pot standby.

Step 5: add oil in the pot, stir fry the onion, ginger and garlic in the pot, then add the lantern pepper and pickled pepper, add appropriate amount of water and salt chicken white sugar and white pepper to boil.

Step 6: Boil the water and add the udon noodles. While cooking, gently disperse the udon noodles with chopsticks. After dispersing, cook for another minute to add Flammulina velutipes, and then add appropriate amount of white vinegar to taste.

Step 7: put the bean sprouts just prepared at the bottom of the bowl for the fat beef in sour soup and lay them well. Then, when the Flammulina velutipes and udong noodles are mature, take them out and spread them evenly on them.

Step 8: leave water in the pan, bring to a boil and put in the fat rolls.

Step 9: because the fat beef roll I bought abroad has a lot of blood, so after the pot is boiling, skim the blood powder as clean as possible with a spoon, then take out the meat roll and put it on the Flammulina velutipes and other things. You can taste the remaining soup to see if it tastes good enough. If it is not strong enough, you can adjust the flavor properly. Finally, filter through the filter screen and pour the soup in the pot over the fat cattle.

Step 10: finally, you can prepare some pickled peppers, scallions and some green and red peppers or rattan peppers to decorate the surface. I didn't have little red pepper at that time, so I had to sprinkle some wolfberry to add color~~

Materials required:

Fat beef roll: right amount

Flammulina velutipes: right amount

Wudong noodles: 1 Pack

Mung bean sprouts: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Hainan lantern pepper: 1-2 teaspoons

Pickled pepper: right amount

Salt: right amount

White vinegar: 3-6 teaspoons

Chicken essence: 1 teaspoon

White pepper: right amount

Pickled pepper water: right amount

Sugar: 2 teaspoons

Note: pickled pepper, lantern pepper and white vinegar are indispensable ingredients in this dish. Other side dishes can be added according to personal washing. It is suggested to filter the soup through a filter, so that the dish will look better. If you like, you can add a thick soup treasure when adding water, and it will have more flavor.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: Super spicy

Chinese PinYin : Pao Jiao Suan Tang Fei Niu