The most addictive Sichuan dish — sour and spicy fat beef


250g fat beef slices
100g Flammulina velutipes
50g fans
30g Pixian Douban
15 ml soy sauce
30ml aged vinegar
15ml cooking wine
3 g Sugar
Proper amount of salt
A small amount of chicken essence
15g chives
15g ginger
25g garlic
3 dried peppers
1000ml broth (or boiled water)
100ml oil


Step 1
Chop Pixian watercress; Peel ginger, wash and cut into minced ginger; Peel garlic, wash and cut into minced garlic; Remove the old leaves and roots of shallots, wash them and cut them into scallion flowers; Soak the vermicelli in boiling water; Wipe off the floating soil on the surface of dry pepper and cut it into sections to remove the seeds for use; Remove the root of Flammulina velutipes, wash and drain.

Step 2
Heat the wok, add 15ml oil, add Flammulina velutipes and fry until raw, and then spread Flammulina velutipes at the bottom of a deep plate for use.

Step 3
Heat the wok, add 30ml oil, and saute Pixian bean paste, half of the minced garlic and ginger.

Step 4
Add broth (or boiled water), cooking wine, soy sauce, 15ml vinegar, salt and sugar and bring to a boil.

Step 5
Add fat beef slices and vermicelli and blanch until cooked. The color of fat beef slices can change. Add 15ml vinegar before starting the pot.

Step 6
With the soup, pour the fat cattle into the large plate and sprinkle the remaining minced garlic on it.

Step 7
Wash the pot, pour in 55ml oil, put in the dry pepper section, remove it when the pepper section changes color (be careful not to fry), chop it and sprinkle it on the fat cow.

Step 8
Heat the oil of fried pepper to 100% heat (smoke), pour it on the fat cow, and sprinkle with scallion.

Step 9
Selected from the most addictive Sichuan cuisine, available in Dangdang and Jingdong.