Sour soup, fat cow
By VicentaLakin
Recipe Recommendations
- fat beef 380g
- Flammulina velutipes a small handful
- fans appropriate amount
- Hangzhou pepper appropriate amount
- millet pepper appropriate amount
- Jiang a small piece
- garlic a
- salt appropriate amount
- sugar appropriate amount
- white vinegar appropriate amount
- hot and sour
- fried
- ten minutes
- ordinary
Steps for Sour soup, fat cow
1
Get your food ready.
2
Gold needles and mushrooms are dry, torn to pieces.
3
Fans cut into pieces, soak in water.
4
Pepper cut into a little bit, and ginger and garlic cut off.
5
Get some peppers, cut them into small pieces, keep an eye on the amount of peppers and peppers that depend on the individual's ability to withstand the spicy.
6
Burn hot water in the pot, release the fan into the tummy for one to two minutes after the water is released, so that it can be immersed in a basin with cold water. The fan can be easily fertilized, but not for long; it can be put in cold water to avoid piles.
7
Once the water's open again, the golden needle mushrooms will be in the water for about two minutes and the dry water will be replaced.
8
Once the water is open again, the fat cow will be put in the bloodstream, and the fire will change into color, so don't cook too long to get old.
9
Get the fat cow out of there.
10
It's hot inside.
11
Pour in garlic, ginger and millet, and the little fire will blow up the scent. Make sure you use the little fire or it'll be easy to break.
12
It's hot, but it's not too hot to pour a little.
13
Add a proper amount of water, add a proper amount of sugar and vinegar, and taste the sour sauce.
14
Throw away garlic and pepper with a leak.
15
In the middle of the fire, put the golden mushrooms in, boiled them softly to dry.
16
Put the golden needle mushrooms at the bottom of the bowl.
17
The same way, make a little bit of the fan in the soup juice and get out the control dry.
18
Put the fan on a golden needle mushroom.
19
Put the fat cow in the soup juice for two to three minutes and get the control dry.
20
Put the fat cow on top.
21
Put the soup in the fire and pour it into the fat cow.
22
Another pot with a little oil.
23
When the little oil is 80% hot, add the pepper part and the little fire starts to smell.
24
And put a small amount of pepper in a fat cow bowl and pour hot oil and pepper on the bowl.Sour soup, fat cow Make Tips
1. Pay attention to the timing when blanching the vermicelli and fatty beef; if the vermicelli is blanched for too long, it will become mushy, and if the beef is cooked for too long, it will become tough. 2. Adjusting the sour and spicy flavor of the soup is entirely up to personal preference; you can add more spice or vinegar as needed, and the sugar is used to help balance the flavors.