Sour Soup Fat Beef

2024-11-16 02:59:20 1469

Sour soup and beef fat are delicious and appetizing, as well as rich in nutrients. Beef fat can provide abundant protein, iron, zinc, calcium, and vitamin B complex. Paired with sour soup, it is even more appetizing when eaten, with a combination of sourness and spiciness, and spiciness and fragrance.

Details of ingredients

Fat cattle200g
pickled cabbage150g
Scallions2 pieces
ginger5g
garlic5g
Tomato sauce10g
Red Pepper2 pieces
Wild Mountain Pepper8 pieces
salt5g
White sugar2g
White pepper powder2g
Chicken essence5g
White vinegar5ml
oil25ml
Cornstarch10g

Technique

difficultybeginner
workmanshipStew
tasteSour and Spicy
timeThree quarters of an hour

Steps to make Sour Soup Fat Beef

1. Wash and slice pickled Chinese cabbage, cut chives into 2cm sections, slice garlic, and cut peppers into circles.
2. After removing the beef from the freezer, let it sit at room temperature for a while, then sprinkle cornstarch on top and grab it evenly with your hands.
3. Bring the water to a boil over high heat, then reduce the heat. Put the beef fat into the water and blanch it until it's cooked. Immediately remove it and let it dry for later use.
4. Put 15ml oil in the pot, heat it to 50%, add ginger, garlic and wild pepper, stir up the flavor, add tomato sauce, stir fry it, and add pickled Chinese cabbage to stir up the flavor after slightly changing the color.
5. Add water and bring to a boil, then add various seasonings.
6. Bring it to a boil again, take out pickled Chinese cabbage, and put it on a plate. Put the scalded beef into the pot, turn off the heat immediately after boiling, and pour the soup into the pickled Chinese cabbage in the bowl.
7. Drizzle 10ml of hot oil over the red pepper ring and scallion section, remove and place on top of the prepared sour beef soup.