A pound of sliced beef, paired with handmade pickled cabbage, enoki mushrooms, bean sprouts, and tofu skin, makes for a large bowl of tangy and appetizing sour soup beef.
Materials
Steps to make a satisfying sour soup with sliced beef
I took out some of the pickled cabbage I made myself.
Give it a quick rinse to separate the stem and leaves.
Chop the pickled cabbage stalks and cut the leaves into sections.
Remove the roots from enoki mushrooms
Tofu skin cut into strips
Rinse the ingredients and drain them before use.
Bring water to a boil over high heat.
Blanch the side dishes briefly in boiling water.
Remove and drain for later use.
Pour in the blanched beef rolls
Remove from the water as soon as the color changes slightly.
The water used to rinse the beef rolls removed a lot of the blood and foam; discard the water.
Heat lard in a wok
Sauté ginger slices until fragrant
Stir-fry the pickled cabbage stems until fragrant
Add stock; if you don't have stock, pour in an appropriate amount of boiling water.
Add a small piece of hot pot base; not too much, or it will overpower the flavor of the pickled cabbage.
Add pickled cabbage leaves and bring to a boil over high heat.
Add the blanched side dishes, season, cook for a few more minutes, then remove and place in a bowl.
Bring the broth to a boil over high heat, then add the blanched beef slices.
Once boiled, pour over the side dishes.
Heat vegetable oil in a wok, then add your homemade scallion oil.
Top the sliced beef with minced garlic and scallions, and a few dried chili pepper pieces.
Smoking and pouring oil to bring out the aroma of scallions, garlic, and chili peppers
Sprinkle with cilantro, and it's ready to serve.
Served
Let's eat!
Tips for enjoying a satisfying bite of sour soup with sliced beef
See my homepage for homemade sauerkraut. Blanching the side dishes and rinsing the sliced beef are prerequisites. The sauerkraut should have its sour flavor, so don't blanch it. Don't use too much hot pot base; just enough to season it.
