Hot and Sour Beef Soup
This Chinese recipe for Sour Soup Beef (酸汤肥牛) features shaved beef slices, enoki mushrooms, mung bean vermicelli, red chili peppers, and Hainan yellow lantern chili sauce.
Ingredients
Sliced fatty beef
250g
Enoki mushrooms
1 bunch
Mung bean vermicelli
1/2 bunch
Red chili pepper
1 piece
Hainan yellow lantern chili sauce
2 tablespoons
Garlic
4 cloves
Ginger
A pinch
Cooking wine
1 tablespoon
Pickled mountain peppers
4-5 pieces
Salt
A pinch
Sugar
1 tablespoon
Pickled mountain pepper juice
2 tablespoons
White pepper powder
A pinch
White vinegar
1 tablespoon
Instructions
1
Step 1
Defrost the sliced beef in advance.
2
Step 2
Mince the ginger and garlic, slice the red chili into small rings, and cut the pickled mountain peppers into segments.
3
Step 3
Trim the roots off the enoki mushrooms and wash them. Soak the vermicelli in advance until soft.
4
Step 4
Add a few drops of oil to a pot of boiling water, then blanch the enoki mushrooms and vermicelli separately until cooked.
5
Step 5
Drain and arrange them in a large bowl as a base.
6
Step 6
In another pot of boiling water, blanch the beef slices just until they change color, then immediately remove and drain for later. Strain the beef blanching water through a sieve to remove foam and set aside.
7
Step 7
Heat a little oil in a pan, add the minced ginger and garlic to release aroma, then add the yellow lantern chili sauce, pickled mountain pepper segments, and pickled mountain pepper juice. Stir-fry for about one minute.
8
Step 8
Pour in the reserved beef broth, add the cooking wine, and bring to a boil over high heat.
9
Step 9
Season with white pepper powder, salt, white vinegar, and sugar. Add the blanched beef slices, briefly cook, then turn off the heat.
10
Step 10
Pour the beef slices and broth into the bowl lined with enoki mushrooms.
11
Step 11
Garnish the top with the red chili rings and drizzle a little hot oil over them to finish.
12
Step 12
Finished dish.
