Fatty beef with daylily and sour soup

Overview

The sour and spicy taste of summer!

Tags

• hot dishes
• home cooking
• aged vinegar
• cooking wine
• edible oil
• enoki mushroom
• ginger
• hainan yellow bell pepper sauce
• hangzhou pepper
• millet pepper
• wild sansho pepper
• fat cow
• garlic
• salt
• white pepper

Ingredients

Steps

1. 1 The main materials are ready;

   

2. 2 Chop ginger, garlic, capsicum, millet pepper, and wild mountain pepper into minced pieces. Cut off the roots of enoki mushrooms and tear them aside;

   

3. 3 Put the fattened beef into a pot of cold water and bring to a boil, skim off the floating residue, remove and drain and set aside;

   

4. 4 Boil the enoki mushrooms in hot water for two minutes, take them out, spread them on the bottom of a bowl and set aside;

   

5. 5 Add an appropriate amount of rapeseed oil to the pot and heat it up, sauté the minced ginger, garlic and wild pepper until fragrant, then add 3 tablespoons of yellow bell pepper sauce and saute until fragrant;

   

6. 6 Pour enough water into the pot, mix cooking wine, vinegar, salt and pepper and bring to a boil, then add the blanched beef and cook for 1 minute;

   

7. 7 Add the millet pepper powder and Hangzhou pepper powder and mix thoroughly;

   

8. 8 Season before serving, boil over high heat for about 40 seconds, turn off the heat, and put it into a bowl with enoki mushrooms.