Internet celebrity sour soup with fat beef, sour, delicious and delicious. Do you know how to make it?

Guizhou people love sour food and are good at making sauerkraut. The more classic ones include red sour soup and white sauerkraut. This Internet celebrity's beef sour soup dish is an exception to Guizhou cuisine. It is neither red sour soup nor white sauerkraut, but a bright yellow sour soup. This is inseparable from the key condiment, which is yellow chili sauce; therefore, the indispensable condiment for making this sour beef soup is yellow chili sauce. This dish also uses "bone soup". When we cook at home, it is limited to the prerequisites and importance of making bone soup. So we use cold water seasoning instead of bone soup, which is more suitable for us to make this dish at home. After this dish has been widely spread all over the country, it has incorporated many characteristics of local specialties, making people feel a bit like "the flowers are gradually becoming more charming", and it is fluttering. It is best for us to make authentic and pure Guizhou cuisine, and it also needs to be suitable for home production. Production process of beef in sour soup

1. Purchase 500g of beef rolls. If you want to make a small portion of beef in sour soup, 350g of beef rolls will be enough. 300 grams of enoki mushrooms, cut off part of the fibrous roots at the bottom, tear them apart and clean them. 30 grams of green pepper, 15 grams of red pepper or red millet pepper, cleaned and cut into rounds. Soak 30 grams of sansho pepper and cut into sections with a diagonal knife. Cut 5 grams of ginger slices into fingernail-sized pieces, 5 grams of minced garlic, and 5 grams of chopped green onions.

2. Pour a certain amount of cold water into the pot, bring it to a boil, then add the prepared enoki mushrooms. After boiling again, boil the water for 1 minute, pick it up and drain it, and immediately lay it on the bottom of a shallow bowl.

3. Use the tea soup to blanch the enoki mushrooms, add the beef rolls, pour water for 1 minute, and pick them up with chopsticks. The key function of this step is to remove the blood from the fat beef rolls, and has a basic effect of removing the fishy smell.

4. Pour 20 grams of cooking oil into the pot, set the temperature to 40% heat, add sliced ??ginger and minced garlic, and stir-fry over low heat until the aroma of onion and ginger develops. Add 30 grams of yellow chili sauce and stir-fry over low heat until fragrant. Pour in 600 grams of boiling water, add 3 grams of salt, 3 grams of white sugar, 1 gram of chicken essence or chicken powder (optional), a small amount of about 0.3 grams of white pepper, and 30 grams of white rice vinegar or rice vinegar. After boiling, add the watered beef rolls, add 10 grams of rice wine, cook for about 2 minutes, and then stop cooking.

5. Pour the steamed beef rolls together with the tea soup into a shallow bowl covered with enoki mushrooms, and sprinkle fresh green and red pepper rings cut into small pieces and chopped green onions on top. Heat 20 grams of hot cooking oil and pour it on top of the fresh green and red peppers to stimulate the aroma. This is a fattened beef sour soup suitable for home production. It's refreshing, refreshing, and appetizing. It's too hot in the dog days and you have no appetite. Try this Internet celebrity sour beef soup. It's so delicious that you can't stop eating it.