Golden needle fat beef
By SabrinaLynch
The oily mushroom not only absorbs the greasy taste of fat cattle, but also shows a strong umami flavor. Coupled with the sweetness of fat cattle, it is very tender to eat.
Recipe Recommendations
- Flammulina velutipes appropriate amount
- fans appropriate amount
- garlic sauce appropriate amount
- green onion appropriate amount
- pickled pepper appropriate amount
- hot and sour
- burn
- half an hour
- ordinary
Steps for Golden needle fat beef
1
Ingredients: fat beef, mushroom mushrooms, vermicelli; seasoning: garlic spicy sauce, chopped green onion, pickled pepper.
2
Remove the tail of the mushroom, cut into sections, blanch in water for 5 minutes.
3
Cook the mushroom until the water boils, add the vermicelli together and cook. (Don't cook it for fans)
4
Remove the cooked mushroom mushrooms and vermicelli and put them into a container for later use.
5
Put the pot on the heat and boil boiling water. Put the fat beef into the pot and brush it a few times to remove the blood and remove it.
6
Place the pan on high heat and add chopped green onion to fragrant. Pour in the garlic and hot sauce and stir fry.
7
Then put the pickled peppers and the pickled peppers under water into the pan, order a few soy sauce and continue to stir fry.
8
Pour the fat beef into the pan, add the stock or water and cook for 1-3 minutes. (Add a little salt according to personal preference)
9
Put the cooked beef into the mushroom mushrooms, sprinkle with chopped peppers and add hot oil.
10
Characteristics: Fresh and tender.