The steps for making the home version of beef sour soup are as follows: Material preparation: 250g beef slices, 1 handful of enoki mushrooms, half a handful of mung bean vermicelli, 1 red pepper, 2 tablespoons of Hainan yellow lantern chili sauce, 4 cloves of garlic, a little ginger,

1 tablespoon of cooking wine, 4 to 5 soaked sansho peppers, a little salt, 1 tablespoon of sugar, 2 tablespoons of sansho pepper juice, a little pepper, and 1 tablespoon of white vinegar.

1. Defrost the beef in advance, chop the ginger and garlic, cut the red pepper into small rings, cut the soaked sansho pepper into sections, remove the roots of the enoki mushrooms and wash them, and soak the vermicelli in advance until soft.

2. Pour a few drops of oil into a pot of boiling water, add enoki mushrooms and vermicelli and blanch them separately.

3. Drain and spread in a large bowl.

4. Pour in another boiling water, blanch the beef slices until they change color, immediately remove and drain, and set aside. Use a strainer to filter the scum from the beef blanching water and set aside.

5. Pour a little oil into the pot, add minced ginger and garlic and sauté until fragrant, add yellow lantern chili sauce, soaked san pepper segments, and san pepper soaked water and stir-fry for about a minute.

6. Pour in the fattened beef soup, add cooking wine and bring to a boil over high heat.

7. Add pepper, salt, white vinegar and sugar to taste, add the blanched beef slices and cook briefly and turn off the heat.

8. Pour the beef slices and soup into a bowl with enoki mushrooms, sprinkle red pepper rings on the surface, and pour a little hot oil on the red pepper rings.