Master these tips, sour soup fat cow will be more tender meat, hot and sour

Inputs: fresh cut fat cow rolls, red bell peppers, mushrooms, green onions, garlic, ginger, sour soup seasoning: yellow lantern chili sauce, 4 wild peppers, 1 ceramic spoon of cooking wine, white vinegar two ceramic spoons, about 3 grams of salt, yellow lantern chili sauce (hot or extra hot)

First of all, the blanching of the ingredients. Heat water in a pot, add a pinch of salt when the water comes to a boil, and blanch the enoki mushrooms for just a minute. You can use the same pot of water to continue blanching the sliced beef. Here is a little tip, the water must add a little salt, so that you can both clean and remove the fishy flavor, will save a lot of time. Another point is that when we do all the fat beef related dishes, if we do not want to cook too much blood foam because of fat beef, we must blanch it in advance. Regular cooks know that once the beef is boiled it is easy to produce froth, and if it is put directly into the pot it will lead to a chaotic and unrefreshing soup base, so this point should be noted.

Then, the sour soup used to make sour soup fat beef. In the process of making sour soup, we add the right amount of oil, first ginger and garlic slices into the stir fry, and then into the yellow lantern chili sauce stir fry for about half a minute. It is important to note that the yellow lantern chili sauce is quite spicy, so it is recommended that you add it in small portions, one at a time. I think the Yellow Lantern Chili is pretty spicy on its own, so if you're a heavy spice patient, go for the Extra Spicy. If you can't handle much spice, use the Spicy. However, you can add more if you like spicy food, and the soup color will be more yellow and better with more.

After the cooking wine is added along the pot, I then put a moderate amount of hot water, the water should not be too little, the sour soup fat cattle need to leave a certain amount of soup to eat will be crisp. Add the amount of water according to the bowl you use to hold the fat beef, I think the big half bowl of water is more appropriate. Soup boiled over high heat, when the water boils add salt, cooking wine and white vinegar to taste. It's important to note here that the vinegar is added when it's almost done. One of the features of our dish is acidity, so putting it in too early can easily evaporate due to heating.

Finally, pour the finished sour soup over the sliced fatty beef. Put the beef into a bowl, pour the sour soup over it and stir well. If you like light, sprinkle chili pepper directly on the fat beef and mix well. If the smell is not particularly fragrant, you can burn a little hot oil poured over the chili, and sprinkle a handful of chopped green onions, it will be more appetizing Oh.

Cooking tips: 1, we prepare beef rolls, you can go to the supermarket to buy packaged as a substitute, but there may not be cut fresh; 2, yellow lantern chili sauce has a spicy and extra-spicy two kinds of, which should be based on their own preferences to choose, I think the spicy has been very spicy; 3, cook the fat rolls do not take too long, if you cook for too long, the fat rolls to eat up the feeling of no Tough, we often say verbally "cook the old", and secondly, cook too long vinegar will evaporate too much, the sour flavor of the soup is not enough.