Gold-cracker soup, fat cow
By VicentaLakin
Sour, hot summers
Recipe Recommendations
- fat beef 200 grams
- Flammulina velutipes 150 grams
- wild mountain Pepper 6-8 a
- garlic 5-merous
- ginger 3 tablets
- Hangzhou pepper 1 piece
- millet pepper 3 pieces
- Hainan Yellow Lantern Pepper Sauce 3 tablespoons
- white pepper 1 teaspoon
- cooking wine 1/2 tablespoon
- mature vinegar 1/2 tablespoon
- salt 1 teaspoon
- edible oil appropriate amount
- hot and sour
- cook
- ten minutes
- simple
Steps for Gold-cracker soup, fat cow
1
(b) The availability of key materials
2
(b) Ginger garlic, peppers, peppers, peppers from the wild mountains, and golden needles and mushrooms torn from their roots
3
(b) A cold-water boiler under the fat cow, leaving the plume undled
4
(b) A two-minute boiler of golden needle mushrooms, which is laid on the bottom of the bowl
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(b) The pot shall be filled with a proper amount of vegetableseed oil and hot oil, and shall consist of an accelerants of garlic and peppers of wild mountains, followed by three spoons of yellow lantern sauce
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(b) A sufficient amount of water is poured into the pot, wine, vinegar, salt and peppers are flatly boiled, followed by a one-minute boiler for the well-fed cow
7
Down with the peppers, the peppers
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It's about 40 seconds before it gets out. It's about 40 seconds before it boils。Gold-cracker soup, fat cow Make Tips
1. The beef slices must be blanched before adding them to the sour soup. If cooked directly in the soup without blanching, the released blood will make the broth cloudy and affect its color.
2. Cook the beef slices just until done; boiling them for too long will make them tough.