400 grams of fat beef, 200 grams of silver buds, half a bottle of golden crown Chili sauce, 20 grams of wild pepper powder and 30 grams of small green and red pepper rings.

Parsley15g parsley15g ginger15g garlic15g refined salt15g carved wine15g pepper15g fish sauce,

Red Zhejiang vinegar, monosodium glutamate, fresh soup, chicken oil.

Production steps

1, slice the fat beef with a slicer, season it, cook it in a boiling water pot until it breaks, and take it out; Silver buds are removed from both ends and left in the middle.

After washing, put it in the bottom of a glass plate.

2. Wash the pan and put it on the fire, add chicken oil to heat it, add ginger and garlic to stir fry, then add Chili sauce and wild pepper powder to stir fry.

Boil the carved wine, add fresh soup, add coriander and cook for a while.

3. Then remove all the waste residue and add refined salt, pepper, fish sauce, monosodium glutamate and red Zhejiang vinegar.

Pour in the cooked beef slices, and then pour the soup into a glass plate with silver buds.

Finally, sprinkle with fresh green and red pepper rings and serve.

Fat beef roll, two red pestles, (scalded with boiling water after washing, peeled), Flammulina velutipes, and a little parsley.

Red sour soup, sugar, salt, white vinegar, monosodium glutamate, wild pepper (I forgot to bring it in), pepper, garlic slices, minced onion and ginger.

Production steps

1. Boil water in the pot, turn off the fire after the water boils, and put the washed Flammulina velutipes into the water to drain.

2. Boil the water again, turn off the fire after the water boils, and put the fat beef roll into the flying water, and it will change color. The reason why you want to turn off the fire and drain the water is that,

It's to keep the fat beef rolls fresh and tender. If they catch fire, they will get old and run out.

3. Heat the wok, pour in oil, add shredded ginger, garlic slices and chopped green onion and stir fry.

4. After stir-frying the fragrance, add the sweet potato and stir-fry. Pay attention to stir-frying for a long time until the thick juice comes out.

5. At this time, add Kaili red sour soup and stir fry a few times.

6. Add a bowl of water.

7. After boiling, add a little sugar, salt and seasoning, then add wild pepper. You can pour in some wild pepper juice.

But don't put it too early, because cooking for too long will evaporate the sour taste. If it is not sour enough, you can add some white vinegar.

8. After cooking for a while, add Flammulina velutipes and fat beef, put monosodium glutamate, and immediately turn off the fire.

9. After the wok is lit, pour in the oil and stir-fry the peppers. In order not to affect the appearance, throw away the fried peppers.

Pour pepper oil into the sour soup fat beef and sprinkle with coriander.