2. Wash Flammulina velutipes and cut off the roots. Boil water on high fire, add Flammulina velutipes and cook for a few minutes until it is raw.
3. When cooking Flammulina velutipes, take the opportunity to wash the red pepper and cut it into small pieces. When Flammulina velutipes is about to stop growing, put the red pepper pieces into the pot and blanch them together.
4. Cut other accessories while drowning. Among them, ginger slices, chopped green onion slices and chopped green onion fibers are relatively old and can be cut into pieces.
5. After the Flammulina velutipes and red peppers are boiled, take them out and soak them in cold water. Be careful not to pour out the cooked soup and put it in another pot for later use.
6. Heat the wok on a large fire, put it in a wide oil pan, and when the oil temperature reaches 60%, add ginger slices and shallots and stir fry until fragrant.
7. Add the Flammulina velutipes and red peppers that have just been fished out and stir-fry for about 20 seconds.
8. Add appropriate amount of water and Flammulina velutipes soup. Choose the ratio of water to soup according to personal taste. The more soup cooked by Flammulina velutipes, the fresher the soup tastes.
9. After the water is boiled, add a proper amount of sour radish. Students who don't like sour radish can add sauerkraut instead. If they don't like sauerkraut either, don't add it. Add sugar, red oil and a little pepper to taste.
10, add fat beef slices and stir fry a few times. Season with salt and add white vinegar to adjust the acidity. Finally, add chopped green onion, add a little bright oil (peanut oil or sesame oil), stir-fry for a few times and serve. A nutritious and delicious sour soup fat beef is ready.