2. Prepare materials and simply rinse the frozen fat cattle bought in the supermarket, which is cleaner and more hygienic. Then, add a proper amount of water to the pot until the fat cow finishes eating. Boil water on a big fire. After the water boils, pour in the fat beef, add a proper amount of cooking wine, and simply blanch it in water. The fat cow should not be overcooked, and the fat cow should be taken out after blanching.
3. Wash Flammulina velutipes, cut off the root of Flammulina velutipes, then put it in a pot, add water without Flammulina velutipes, boil it over high fire, and then take out Flammulina velutipes and put it on a plate for later use. Wash the bean sprouts in the same way, boil them in water and take them out for later use.
4. Wash the onion, ginger and garlic, cut the onion into sections, slice the ginger and mince the garlic for later use, then wash the pot, bring the pot to boiling water, then pour in a proper amount of oil, and the oil will be heated to 80%, then pour in ginger slices, garlic foam and pepper, stir-fry until fragrant, and pour in a proper amount of yellow lantern Chili sauce to continue stirring.
5. Stir-fry the Chili sauce until it becomes slightly discolored, then pour in half a package of sauerkraut, stir-fry for a short time until the sauerkraut juice is fried, then pour in a proper amount of water, then pour in the bean sprouts and Flammulina velutipes that have just been blanched, simply stir-fry, and cover the lid until boiling.
6. After the water is boiled, pour in the fat cow that has just been blanched, stir fry and stir with a shovel. After seeing the water boiling again, continue to cook for about 3 minutes, then take out the pot and pour it into the bowl. Dice the onion and red pepper on the fat beef in sour soup, then clean the pot, pour a small amount of oil, heat it to 90% heat and sprinkle it evenly on the pepper, onion and fat beef in sour soup.