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Fatty beef in sour soup... No, the name makes me want to drool

Fat beef in sour soup is a common famous dish in many Sichuan restaurants. It belongs to Sichuan cuisine and is suitable for people with growth and development, post-surgery, post-illness, anemia, chronic illness and yellow eyesight. edible. Today, I'm going to teach you how to make a homemade version of sour soup with fat beef ~ sour and spicy, especially appetizing!


Two essential things: yellow chili sauce and white vinegar. Friends who don't like spicy food can buy the spicy type. I bought the extra spicy type.


Ingredients: Flammulina velutipes and beef slices, one thick soup treasure, onion ginger garlic, oil.


First, cut off the roots of the enoki mushrooms, and blanch them in water. You don't need to wait for the water to boil, just boil them until soft and blanch away the dirt. Set aside.


Then blanch the beef slices in water, don't wait until they are fully cooked before picking them up, pick them up when they are slightly red, so that the beef slices will not be overcooked after waiting. You can add some cooking wine or ginger slices to get rid of the fishy smell when blanching.


Then cook a bowl of stock, I use this thick soup treasure, the taste is okay, and the soup is also golden, which is very suitable for this dish.


In another pot, heat oil, add onion, ginger, and garlic to fry until fragrant. I only have onion here, so I don't add garlic and ginger.


Put three tablespoons of yellow chili sauce, stir-fry until fragrant, add the freshly boiled stock, if not enough, add some water and boil it. Friends who are particular about the appearance of the dish can use it Strain out the residue, leaving only the clear soup.



Put in enoki mushrooms and fat beef, three tablespoons of white vinegar, ⚠️Note that white vinegar cannot Cook for too long, otherwise it will evaporate, and the fat beef will be served immediately as soon as it is cooked.



The beef with sour soup is ready! You can also order some noodles and put them in, that is, fat beef noodles in sour soup!

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酸汤肥牛…不行这名字一念就想流口水

酸汤肥牛，是很多川菜馆的常见名菜，属于川菜，适宜于生长发育、术后、病后调养的人、贫血久病及黄目眩之人食用。今天我就来教大家做家常版酸汤肥牛～酸酸辣辣特别开胃！


必不可少的两样东西：黄辣椒酱和白醋，不太能吃辣的朋友可以买香辣型的，我买的是特辣型的。


用料：金针菇和肥牛片，浓汤宝一个，葱姜蒜，油。


首先把金针菇切去根部，焯水，不用等水开也可以，就煮软一点把脏东西焯掉就行，盛出备用。


然后把肥牛片焯水，千万不要等熟透了再捞起来，稍微有点红就捞起，这样等下肥牛片才不会煮老。焯水时可以放些料酒或者姜片祛下腥。


然后煮一碗高汤，我用的是这个浓汤宝，味道还行，煮出来也是金色的汤，很适合做这道菜。


另起锅，热油，放入葱姜蒜炒香，我这里只有葱了，就不放蒜和姜了。


放入三勺的黄辣椒酱，炒香后，加入刚煮好的高汤，不够就再加点水，煮开，讲究菜的卖相的朋友可以用滤网捞去残渣，只留下清汤。



放入金针菇和肥牛，三勺白醋，⚠️注意白醋不能煮太久，不然就蒸发掉了，肥牛一熟立马盛出。



超下饭的酸汤肥牛就做好啦！还可以下点面条放进去，就是酸汤肥牛面啦！