Sihai network

The most authentic Sichuan hot and sour soup for fat cattle in sour soup

1. The fat cattle are sliced into thin slices by a planer, and then they are boiled in a boiling water pot until they are cut and fished out; the silver buds are removed at two ends and left in the middle, and then washed and put into a glass plate for the bottom;

2. Put the chicken oil into the pot, heat it, put in the ginger, garlic and rice, stir fry it, then put in the golden yellow crown chili sauce and wild pepper, stir fry it slightly, cook in the flower wine, mix in the fresh soup, at the same time, put in the parsley section and coriander to boil it slightly;

3. Then beat away all the dregs, add in salt, pepper, fish sauce, monosodium glutamate and red Zhejiang vinegar, pour in the boiled beef slices, then pour the soup with juice into the glass plate with silver buds, and finally sprinkle in the fresh green red pepper ring