A home-cooked recipe for fatty beef in enoki mushroom sour soup that I still want to eat

Fat beef in enoki mushroom sour soup

Ingredients

Fat beef, enoki mushrooms, tomatoes, lettuce, coriander, pickled pepper and pickled pepper water, appropriate amount of minced green onion, ginger and garlic.

seasoning

Salt, light soy sauce, dark soy sauce, cooking wine, pepper, sugar, vinegar, chicken essence.

First of all, remove the root of enoki mushrooms, wash the tomatoes, lettuce, coriander, green onions, ginger and garlic to control the moisture, and then, chop the tomatoes, cut the lettuce into sections, chop the green onions, ginger, garlic foam, mince the chives, and chop the pickled peppers for later use.

Boil the water, add a little oil to the boil, blanch the enoki mushrooms and take them out for later use, then boil the water and then put in the fat cow, add an appropriate amount of cooking wine to blanch the water and cool it for later use (wash off the foam).

Heat the oil, add green onions, ginger, minced garlic, and chopped pickled peppers to stir-fry until fragrant, then add chopped tomatoes and continue to stir-fry to stir-fry tomato juice.

Later, add half a bowl of pickled pepper water, add another bowl of water, stir well to taste, add salt, light soy sauce, pepper, sugar, vinegar, chicken essence, dark soy sauce a little color,

Boil the water for two minutes, add enoki mushrooms, fat beef, boil and add lettuce leaves, add a little grinding sesame oil to get out of the pot.

A bowl of sour and spicy soup fat beef is ready.

Tips:

If you don't like it too spicy, you can put less pickled peppers.

Enoki mushrooms, fat cattle are not easy to blanch for too long, fat beef slices are thin, the meat is tender and easy to cook.

If you like to eat tomato juice a little thicker, you can put one more, as long as the sour and spicy taste is adjusted.