Hi, guys. Here is Yi. So today I’m making another Sichuan dish called “suan tang fei niu” beef slices in sour soup. It’s probably one of the most underrated Sichuan dishes. The sour soup is quite unique with a beautiful yellow colour. Good quality beef is the key to this dish. Take 100g of enoki mushrooms. Wash them clean and remove the roots. 50g of glass noodles. 200g of frozen beef slices. Boil some water in a medium size pot. Break our mushrooms to bite sizes and poach them in boiling water for a couple of minutes, until they’re softened, then lay them carefully on the bottom of a plate. Hydrate our glass noodles in the same pot without cooking them. It takes only a couple of minutes until they turn transparent. The colour of the soup comes from these yellow peppers and chilis about 150g. Remove the membrane and seeds and chop them roughly. We will also need 4 garlic cloves, a couple slices of ginger, a few green and red chillies and some fresh or dry peppercorns. Slice the garlic cloves and cut the chillis into fine rings. Take a wok and turn the stove to medium high heat. Heat up about 1 tbsp of vegetable oil. Sautee the garlic and gingers to release their aroma, then add half tbsp of duo jiao jiang. It’s a chilli sauce, the recipe is on the card above. Stir fry our yellow peppers quickly, season it with a pinch of salt and sugar. You can alway add more salt later. Pour in about 2 cups of water to cover all
the veggies. Close the lid and bring it to boil until the soup turns yellow. Cook our beef slices in the soup until they change the colour. Don’t cook them for too long they might get tough. The sourness of the soup is from this rice vinegar. You can adjust the sour level by adding between 1-4 tbsp. Then sprinkle a pinch of white pepper powder at the end. Lay our glass noodles on top of the mushrooms, then our cooked beef slices. Put the lid back on and continue cooking for a couple of more minutes. Then pour our hot soup into the plate by sifting away the veggies. Decorate it with minced chilis and peppercorns. Then pour about 1-2 tbsp of hot oil on top to cook the peppercorns. I’m thinking of getting a meat slicer, so I can make my own thin sliced beef. They are often used in Asian cuisines, like hot pot or Nikujaga.