How to Make Jinzheng Su Tang Fei Niu

Tangy and spicy summer flavors!

Ingredients Introduction

Main ingredients:Beef sirloin (200 grams)(200 grams)Shiitake mushrooms (150 grams) Wild Sichuan peppers (6-8 pieces) Garlic (5 cloves)Fresh ginger (3 slices)(3 slices)Green peppers (1 piece) Chili peppers (3 pieces)millet Dried chili paste (3 tablespoons)White pepper powder (1 teaspoon)Cooking wine (1/2 tablespoon) Vinegar (1/2 tablespoon)Salt (1 teaspoon) Cooking oil (as needed)fermented soybean paste Jincheng sour and spicy beef soup preparation steps: 1. Gather all main ingredients;2. Chop ginger, garlic, green peppers, chili peppers, wild Sichuan peppers into mince, and prepare golden needle mushrooms by trimming the bottom and separating them;

3. Boil beef sirloin in cold water, remove scum, drain and set aside;

4. Blanch golden needle mushrooms in boiling water for two minutes, then lay them at the bottom of a bowl;

5. Add an appropriate amount of rapeseed oil to the pot and heat until fragrant; add garlic and wild Sichuan pepper mince, and then add 3 tablespoons of dried chili paste and stir-fry until fragrant;

6. Pour in enough water into the pot, add cooking wine, vinegar, salt, and white pepper powder, mix and bring to a boil;

7. Add the blanched beef sirloin and cook for one minute;

8. Add chili mince and green pepper mince, stir evenly;

9. Taste before serving, boil for about 40 seconds, then transfer into the bowl with prepared golden needle mushrooms.black pepper powder Tips:

1. Blanch beef slices in water before adding to the sour soup; directly cooking them will leave blood residue affecting the color;

2. Cook beef until just done, overcooking will make it tough.

Tips:

1. Beef slices must be blanched before being added to the sour broth; adding them directly without removing the blood water will make the broth cloudy and affect its color;the blood water must be drained.2. Cook the beef slices until just done; overcooking will make them tough.