Sour soup fat cattle cumin

Published Jun 24, 2022 at 12:13pm ET

I dont know when the sour soup and fat cow dish was popular. Im not sure what cuisine it is, Sichuan cuisine, Guizhou cuisine, or Yunnan cuisine. But its delicious and easy to make. The taste of hot and sour is very strong. It really belongs to the fast food. The most important condiments are yellow lantern pepper sauce and wild pepper. The taste of Zhejiang Dahong Zhejiang vinegar is sour and appetizing. Of course, the quality of fat cattle is also very important.

Food Material List

1 Fat cattle slices 400g
2 Flammulina velutipes 100g
3 Soup (or clear water) 300ml
4 Mungbean sprout 200g

Operational steps

1 Mix beef slices with salt, white pepper and yellow rice wine and marinate for about 15 minutes.
2 Wash Flammulina velutipes and control dry water. Wash mung bean sprouts and control dry water. Remove the head and tail and leave only the middle part. Chop pickled pepper, cut green and red pepper into circles, wash celery, remove leaves and wash coriander, and control the dry water reserve.
3 Add water to the pot, boil it, put the Flammulina velutipes into the pot and cook it. Remove the water and put it in the container. Put the mung bean sprouts into the container.
4 Add fresh water to the pot and boil it. Blanch the beef until it discolors. Put it in a container of bean sprouts and Flammulina velutipes.
5 The frying pan is heated. After the pan is heated, put oil in 45 ml and heat it. Pour ginger and garlic into the pan. Stir in yellow pepper sauce and wild pepper. Pour 10 ml yellow wine into the pan. Pour in soup or clear water and boil.
6 After boiling, add celery and coriander and cook for 2 minutes, then remove all the residues without using them. Finally add salt, pepper, fish sauce and Dahong Zhejiang vinegar to season and turn off the heat.
7 Pour the soup into the container and sprinkle it with small green and red pepper rings.

Tips

*** Yellow lantern pepper sauce is a special product of Hainan, very appetizing, but also very hot, said to be the hottest pepper varieties, so the dosage can be adjusted according to hotness.
*** Dahongzhejiang vinegar is fermented from red koji rice and glutinous rice, so it has beautiful color, moderate acidity and delicious taste. Dahongzhejiang vinegar not only has the effect of freshening and appetizing, but also can enhance appetite and remove the astringent taste in seafood. It is suitable for cold and hot stir-frying, which is commonly used in the south.

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