Beef slices 250g Enoki mushroom 100 grams
Fans 50 grams Pixian Douban 30g
Soy sauce 15ml Old mature vinegar 30ml
Cooking wine 15ml sugar 3 grams
Salt Appropriate amount Chicken Essence A small amount
Chives 15 grams Ginger 15 grams
Garlic 25 grams Dried chili 3 roots
Broth (or boiling water) 1000ml Oil 100ml
Recipe for spicy and sour fat beef The most addictive Sichuan cuisine - spicy and sour fat beef Illustration of how to do it 1

Step 1

The most addictive Sichuan cuisine - spicy and sour beef recipe illustration 2

Step 2

Chop the Pixian watercress into small pieces; peel and wash the ginger and cut into minced ginger; peel and wash the garlic and cut into minced garlic; remove the old leaves and roots of the chives, wash and cut into chopped green onions; soak the vermicelli in boiling water until soft; wipe off the surface of dried chili peppers Cut the floating soil into sections and remove the seeds for later use; remove the roots of the enoki mushrooms, wash and drain. The most addictive Sichuan cuisine - spicy and sour fat beef Illustration of how to do it 3

Step 3

Heat the wok, add 15 ml of oil, add the enoki mushrooms and fry until raw. Then place the enoki mushrooms on the bottom of a deep plate and set aside. The most addictive Sichuan cuisine - spicy and sour fat beef Illustration of how to do it 4

Step 4

Heat a wok, add 30 ml of oil, sauté Pixian bean paste and half of the minced garlic until fragrant, ginger powder. The most addictive Sichuan cuisine - spicy and sour fat beef Illustration of how to do it 5

Step 5

Add broth (or boiling water), cooking wine, soy sauce, 15 ml vinegar, salt, and sugar and bring to a boil. The most addictive Sichuan cuisine - spicy and sour fat beef Illustration of how to do it 6

Step 6

Add the beef slices and vermicelli and simmer until the beef slices change color. Add 15 ml of vinegar before serving. The most addictive Sichuan cuisine - spicy and sour beef recipe illustration 7

Step 7

Pour the fat beef into a large plate with the soup and sprinkle the remaining minced garlic on top. The most addictive Sichuan cuisine - spicy and sour beef Illustration of how to do it 8

Step 8

Clean the pot, pour 55 ml of oil, add the dried chili segments, wait until the chili segments change color (be careful not to fry them), take them out, chop them into pieces and sprinkle them on the fat beef. The most addictive Sichuan cuisine - spicy and sour beef Illustration of how to do it 9

Step 9

Heat the fried chili oil until it is 100% hot (smoking), pour it over the fat beef, and sprinkle with chopped green onion.The most addictive Sichuan cuisine - spicy and sour fat beef Illustration of how to do it 10

Step 10

Selected from "The Most Addictive Sichuan Food", available on Dangdang and JD.com. Spicy and sour beef cooking tips

I don’t tell ordinary people: 1. Fatty beef slices are easy to cook. Just cook them until they change color. Do not cook them for a long time. 2. Because vinegar evaporates easily after boiling, add 15 ml of vinegar before cooking to ensure a sour taste. Eat clearly: 1. Beef: It is rich in protein, and its amino acid composition is closer to the needs of the human body than that of pork. It can improve the body's disease resistance. Eating beef in cold winter can warm the stomach and is a good tonic in this season. Beef can replenish qi, nourish the spleen and stomach, and strengthen the body. It has the effect of relieving phlegm and wind, quenching thirst and salivation, and is suitable for people with weak Qi, shortness of breath, weak bones, anemia, chronic illness, and yellowish and dizzy complexion. 2. Flammulina velutipes, also known as puzzle mushroom, is an excellent food that is rich in nutrients and can cure diseases and strengthen the body. Flammulina velutipes has a high protein content, and the lysine in it is particularly beneficial to children's bone growth and intellectual development, which is the main reason why it is called a puzzle mushroom. Middle schools believe that Flammulina velutipes is cold in nature and salty in taste, and can benefit the liver, intestines and stomach, increase wisdom, and fight cancer. Flammulina velutipes contain a large amount of dietary fiber, which can absorb bile acid, lower cholesterol, and promote gastrointestinal motility. Regular consumption has certain benefits for patients with hyperlipidemia.