2, the soaked wild pepper is chopped, the ginger and garlic are chopped into fine paste, the garlic is more, the Flammulina velutipes are soaked clean, the mung bean sprouts are also washed, and the green and red millet are cut into small pieces.
3. prepare fat beef slices.
4, add a little oil to the wok, stir fry the ginger and garlic first.
5. Soak the wild pepper again, then add a spoonful of yellow light hot sauce (really spicy, put it yourself) and stir fry.
6. Pour in the broth, cook for about 3 minutes to make the soup fragrant, and then fish out all the pepper residue with a net.
7. Add Flammulina velutipes to the soup and cook.
8. Put the scalded Jin Baihe into the soup bowl to lay the foundation.
9. Cook the bean sprouts and put them in a bowl.
10, take another pot, add more water to boil, turn off the fire, pour in the fat beef slices, slide them until they change color, then take them out and spread them on the dishes.
1 1, pour hot and sour soup.
12. Heat the wok and pour in 1 tbsp oil. When the oil temperature is 50% hot, add green and red millet pepper and stir-fry until fragrant.
13, just pour it on the beef.