Sour soup, fat cow
By VicentaLakin
There are many kinds of sour-tip fatty cattle, and each family has its own "secret sour" soup, which can be put into the soup bowl by boiling them and then pouring them into the sour spicy custard. Because it's hot, there's not a spoonful of hot oil. It's sour and sour, but it doesn't taste so good, and the meat doesn't taste so heavy, and it's full of golden needles and mushrooms, and it's a good meal. It's not a complicated dish. It's super-recommended to try, to keep you from being disappointed。
Recipe Recommendations
- fat beef 1 small package
- Flammulina velutipes 1 small
- pumpkin 1 small piece
- Yellow chili sauce 1 tablespoon
- onion
- white vinegar 3 scoops
- oil appropriate amount
- salt appropriate amount
- Jiang appropriate amount
- minced garlic appropriate amount
- hot and sour
- cook
- ten minutes
- ordinary
Steps for Sour soup, fat cow
1
Prepare raw materials
2
And boil the water and bring in the fat cow
3
(b) Recovering the fat cow after changing color
4
(b) Hot pots, with a little oil, with a little pepper sauce and a little garlic paste
5
We're going to have to go back to the ready pumpkin mud and flip it
6
And add a proper amount of stew to it
7
Filter the impurities with a spoon and add a proper amount of salt and peppers
8
Add appropriate amounts of white vinegar
9
Add golden needle mushrooms to cook
10
Boiled golden needle mushrooms at the bottom of the bowl
11
I'll put the fat cow in it for another minute and get it out on the surface of the golden needle mushroom
12
Once again, we put vinegar on the side of the pot
13
And pour the soup on the fat cow, and put on it a little fragrance。
14
Here we go。Sour soup, fat cow Make Tips
1. Blanch the beef slices in advance; remove them immediately after they change color to avoid them becoming tough. 2. Heat the pan, add a little oil, sauté the yellow chili peppers and minced ginger, scallion, and garlic first, then pour in the pumpkin puree, add water, and simmer for a while; add some white vinegar at this point. Add a little more white vinegar when the sauce is ready to serve. 3. I personally prefer a lighter taste, but if you like a richer flavor, you can pour a spoonful of hot oil over the scallions.