How to fatten beef in sour soup

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  1. Wash and cut various ingredients and ingredients and set aside.

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  2. Cut off the roots of white jade mushrooms, wash them and set aside.Many people use enoki mushrooms to make this dish, but I personally feel that the enoki mushrooms are a bit chewy, so I choose the smoother white jade mushrooms.

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  3.Wash the sauerkraut, wring out the water, and cut into small pieces for later use.

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  4. Take the beef slices out of the refrigerator in advance.After thawing naturally at room temperature, add starch and Spread the peanut oil evenly and let it soak for about 10 minutes.

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  5. Put water in the pot.After the water boils, add the fattened beef slices and boil them until they change color.Remove quickly with a slotted spoon and set aside.

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  6. I bought a 12-inch blue flower pot for cooking boiled fish , pickled fish, Maoxuewang and other dishes with soup and water.

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  7. Heat the wok, add 1 tablespoon of oil, first add the peppercorns to the pot, Add shredded ginger, garlic slices, pickled peppers and continue to stir-fry, then add sauerkraut and stir-fry together, and finally add an appropriate amount of soy sauce, salt and chicken powder to taste.Add about 500 ml of boiled sauerkraut.After the sauerkraut soup is boiled, add white vinegar, pepper water and sugar and continue to cook for 2 minutes.Remove the sauerkraut and set aside.Haha, I forgot to take pictures at this stage.

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  8. Add white jade mushrooms to the soup and cook, remove and set aside.White jade mushrooms must be cooked until they are raw, otherwise there will be a fishy smell unique to mushrooms.

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  9. Put the boiled beef slices into the boiling sauerkraut soup Cook for half a minute, pour the soup and meat into the basin.Put 1 tablespoon of oil in the wok, heat until cooked, turn off the heat, use residual heat to sauté the fresh red pepper shreds until fragrant, pour evenly over the vegetable surface, and garnish with shredded green onions.Call it a day