200g of fat beef slices, Flammulina velutipes 1 bar, mung bean vermicelli 1 bar (50g), Sichuan pickled pepper 10, 40g of sour bamboo shoots, pepper 10, ginger10g, and garlic/kloc-0.

condiment

Soy sauce 1/2 tbsp, chicken essence 1/4 tbsp, aged vinegar 1/2 tbsp, Lee Kum Kee garlic hot sauce 1 tbsp, 3 cups of broth, white pepper 1/4 tbsp, sesame oil 2 tbsp and salad oil 2 tbsp. 1. Take the fat beef slices out of the refrigerator and thaw them in advance. Cut off the root of Flammulina velutipes and wash it for later use. Soak mung bean vermicelli in warm water for 30 minutes in advance until it becomes soft.

2. Red pickled peppers and sour bamboo shoots are diced, ginger and garlic are sliced, shallots are cut into small pieces, dried red peppers are washed with water and cut into small pieces with scissors.

3. Boil a pot of water in the pot, add the Flammulina velutipes blanching water 1 min, then add the mung bean vermicelli soup 1 min, and take it out for later use.

4. Put a tablespoon of oil in the wok, add pepper and cold oil, and fry on low heat until the fragrance is overflowing. When the pepper turns brown, take out the pepper, leaving only the pepper oil. Next, add ginger, garlic, pickled pepper and diced sour bamboo shoots and stir-fry until fragrant.

5. Add broth or water. If you use clean water, you can add more chicken essence or concentrated chicken juice instead (both are salty, and the amount of soy sauce should be reduced). Add Lee Kum Kee garlic hot sauce, vinegar, soy sauce, white pepper and chicken essence and bring to a boil.

6. After boiling, add the scalded Flammulina velutipes, vermicelli and fat beef slices. Cook until the fat beef slices turn from red to white.

7. Put all the ingredients into the pot and sprinkle chopped chives and dried red peppers on the surface. Put 2 teaspoons of sesame oil and 2 teaspoons of salad oil into a pot, mix and heat them, and pour them on chopped leeks and dried peppers while they are hot. Materials:

300 grams of fat beef, 200 grams of Flammulina velutipes, a little chives, 3-5 wild peppers, and a little bean paste.

Exercise:

1, put the wild pepper and bean paste into the soup box, cover it, microwave 750W and heat it for 2 minutes;

2. Take out the box, pour in hot water, fill the soup box with 3/4, cover it with a microwave oven and heat it for 2 minutes;

3. Pour in fat beef and Flammulina velutipes (Flammulina velutipes boiled in water) and heat for 3-4 minutes. You can take it out in the middle and stir the fat cow. Take it out and sprinkle with chopped chives.

skill

1. Fat cows can buy thicker ones, or ask the butcher to cut them now when buying them, and cut them thicker. After cooking, the taste is more delicious, it is not easy to cook, and the food is more beautiful. You can also use beef tenderloin to cut yourself into slightly thinner slices, which are just as tender.

2. If you think it is too troublesome to filter chopped peppers and soaked ginger, you can also omit this process, but the sour soup fat beef is not refreshing enough, and there are many dregs in your mouth, but it does not affect the taste.

3. frying eggs first and then adding water to boil soup can make the soup milky, which is the secret of Aauto's faster white soup. This can make up for the defect that ordinary people don't have enough delicious soup. You can also try to cook the soup like this when you are cooking at home. After cooking the white soup, you don't have to break the eggs. Of course, the soup you get out is more refreshing. Broken eggs can be eaten with a little soy sauce and are not wasted.

4. If you like the strong sour and spicy taste, you can increase the amount of white vinegar and wild pepper. Yellow wild pepper is better, sour and appetizing, and gray-green wild pepper is salty and fresh, which is not suitable for making this sour soup. Otherwise, it's sour enough and salty enough.

5. Besides vermicelli and Flammulina velutipes, you can also put loofah and auricularia auricula, which are richer in taste and beautiful in color.

6, Flammulina velutipes and vermicelli drowning time should not be too long, just a little soft.

7. Pickled pepper water is used to get its sour taste. Yellow lantern Chili sauce is the key to making golden soup, and this Chili sauce has a refreshing but memorable sour and spicy taste, which is the soul seasoning of this dish and irreplaceable.

8. Don't put soy sauce in this dish, don't put soy sauce. It is best to keep the soup clear. Fat beef and Flammulina velutipes will also enhance the delicacy of dishes, so there is no need to add other fresh seasonings.

9. The last dried red pepper segment can be replaced by fresh green and red pepper rings, or it can be omitted.