2. Wash Flammulina velutipes, cut off the roots, blanch in a boiling water pot for 2 minutes, and then pick it up.
3. Spread the Flammulina velutipes in a bowl for later use.
4. Heat oil in a pan, add chopped green onion, Jiang Mo, garlic and pepper and stir fry.
5. Add the yellow Chili sauce and stir-fry until fragrant.
6. Add broth or water, then add vinegar, white pepper, cooking wine and fish sauce to boil.
7. Filter out the residue in the soup.
8. Pour the filtered soup back into the pot, add the frozen fat sheep slices and cook until the fat sheep slices turn from red to white.
9. Pour the cooked fat sheep slices into a bowl filled with Flammulina velutipes and sprinkle with fresh small green and red pepper rings.
1, you can add some Longkou vermicelli to eat, which is also delicious. The method is to soak Longkou vermicelli until it is soft, then blanch it with boiling water until it is broken, and put it in a bowl with Flammulina velutipes.
2. Otherwise it won't taste good when cooked.
3. The final product can be covered with chopped onion and garlic and poured with some hot oil. If you are afraid of greasy, you can omit this step, which is also delicious.
4. The step of filtering dregs can be omitted if it is troublesome, but the sour soup made is not refreshing enough, and there are too many dregs in the mouth, but it does not affect the taste.
Hainan yellow light Chili sauce is the key to making golden soup. This Chili sauce is refreshing and sour, which is the key to ensure the taste.