4g of fat beef, 2g of silver bud, half a bottle of golden crown Chili sauce, 2g of wild pepper powder, 3g of Xiaoqing red pepper ring, 15g of parsley, appropriate amounts of ginger rice, garlic rice, refined salt, carved wine, pepper, fish sauce, red Zhejiang vinegar, monosodium glutamate, fresh soup and chicken oil.

4g of fat beef, 2g of silver bud, half a bottle of golden crown chili sauce, 2g of wild pepper powder, 3g of Xiaoqing red pepper ring, 15g of parsley, 15g of parsley, appropriate amount of refined salt, carved wine, pepper, fish sauce, red Zhejiang vinegar, monosodium glutamate, fresh soup and chicken oil. Fat beef in sour soup:

Fat beef in sour soup is a common dish in many Sichuan restaurants, and the quality of fat beef in Sichuan cuisine is naturally the first factor. However, after doing as the Romans do, it is very important for sour soup to be seasoned properly. Fat beef is delicious and nutritious, which not only provides rich protein, iron, zinc and calcium, but also is the best source of vitamin B groups needed every day, including folic acid, vitamin B and riboflavin. Eating fat beef can be combined with seafood and vegetables. Seafood is rich in protein, iron and vitamins, which is more nutritious and easier to be absorbed by the human body.