1. Prepare the materials. Take out the quick-frozen lamb slices and defrost them in advance.

2. Wash the enoki mushrooms, cut off the roots, blanch them in a pot of boiling water for 2 minutes and then remove them.

3. Place the enoki mushrooms in a bowl and set aside.

4. Heat oil in a pot, add chopped green onion, ginger, garlic and wild pepper into the pot and stir-fry until fragrant.

5. Add yellow chili sauce and stir-fry until fragrant.

6. Add broth or water, then add vinegar, white pepper, cooking wine, and fish sauce and bring to a boil over high heat.

7. Filter out the residue in the soup without using it.

8. Pour the filtered soup back into the pot, add the thawed lamb slices, and cook until the lamb slices turn from red to white.

9. Pour the cooked lamb slices into the bowl containing the enoki mushrooms, and sprinkle with fresh green and red pepper rings. Serve.

1. You can add some Longkou vermicelli to eat with it, it is also delicious. The method is to first soak the Longkou vermicelli until soft, then blanch it in boiling water until it is raw, then put it into a bowl with the enoki mushrooms.

2. Otherwise, it will not taste good after being cooked.

3. The final product can be topped with minced onion and garlic and poured with some hot oil. If you are afraid of greasiness, you can omit this step and it will still be delicious.

4. If you find it troublesome, you can omit the step of filtering the slag. However, the fat beef in sour soup is not refreshing enough and there is too much slag in the mouth, but it does not affect the taste.

5. Hainan Yellow lantern chili sauce is the key to making golden soup. This chili sauce has a refreshing, sour and spicy taste, which is the key to ensuring the taste.