The first practice of sour soup fat beef is to prepare ingredients: fat beef, tomatoes, Flammulina velutipes, fine vermicelli, vegetable oil, salt, ginger, garlic, Chili sauce, red pepper, ginger, pepper, green and red Vitex negundo, white vinegar, cooking wine and pepper;
1: Chop ginger and garlic, cut green and red Vitex negundo into small pieces, soak red pepper, soak wild pepper, soak ginger, peel and cut tomatoes, cut Flammulina velutipes into roots, tear and wash for later use;
2: blanch the fat cow in cold water, skim off the floating foam, remove it and drain it with clear water for later use;
3. Boil Flammulina velutipes in the pot for two minutes, take it out and spread it at the bottom of the bowl for later use;
4. Heat oil in a pot, add minced ginger and garlic, soaked red pepper, pepper and soaked ginger foam to make it flat, and add two diced tomatoes and a tablespoon of Chili sauce to make it flat;
5: Pour enough boiling water into the pot, mix cooking wine, white vinegar, salt and pepper to boil, and then put the cooked fat beef in the fire to cook 1 min;
6: Sprinkle green and red parts;
7: Cook on high fire for about 30 seconds, turn off the fire, add some chicken juice and mix well, and pour it into a bowl covered with Flammulina velutipes.
If you like, you can add some chopped green onion to decorate it more perfectly. I like refreshing soup, which can filter out the spices inside. Tell the store not to cut the fat beef too finely!
Method 2 of Fat Beef Sour Soup Materials: a bag of fat beef slices (380g), Flammulina velutipes 250g, green ones with 8 Redmi and peppers, 10, and 6 pickled peppers.
Ingredients; Onion 1, ginger 1, half garlic, 2 tablespoons pickled pepper juice, salt 1 tsp, rice vinegar 1 tsp, rice wine 1 tsp, and a little pepper.
1. Take the fat cow from the frozen state to the freezer in advance to thaw naturally. It is best to take it to the refrigerator the night before and melt it at noon the next day. If you tear open the packaging bag, you will find that the meat is soft and crumbly.
2. Cut off the pedicle of Flammulina velutipes and wash it. Cut all the peppers into small pieces, garlic into small pieces, onion into small pieces, and ginger into powder.
3. After the water in the pot is boiled, add the Flammulina velutipes and scald it slightly, then turn off the fire and remove it for later use.
4. Take another pot of water, add 4 slices of ginger and 2 tablespoons of rice wine, add fat beef slices after boiling, and turn off the heat until it changes color.
5. Take out the beef slices and put them in warm water, and wash them for later use. Wash off the blood foam when scalding, and scalding can also remove the fishy smell of beef.
6. After the oil in the wok is hot, add the onion, ginger and garlic to simmer for fragrance.
7. Then pull the onion, ginger and garlic to one side of the pot, add three kinds of peppers, and stir fry over low heat until you can smell the spicy fragrance.
8. Pour a bowl of semi-hot water, then add 2 tablespoons pickled pepper juice, 1 teaspoon salt, 1 teaspoon rice vinegar, 1 teaspoon rice wine and a little pepper. Turn off the heat after boiling. So you can put the scalded Flammulina velutipes and beef slices into the soup and serve them.
9. Or, find a plate with a deeper bottom and lay the Flammulina velutipes flat.
10. Then spread the fat beef roll and pour the soup on it.