Golden Soup Fatty Beef

Steam the pumpkin slices until cooked.

Mashed into a paste.

Take a bowl, add pumpkin puree, yellow lantern chili sauce, wild mountain pepper water, white pepper powder, salt, MSG, and 9-degree white vinegar.

Adjust to sauce consistency.

Cut the chili peppers, bird's eye chilies, and wild mountain peppers separately.

First blanch the tofu skin, then blanch the enoki mushrooms, and set them aside.

Add cooking wine to the pot, put in the fatty beef rolls, blanch until they change color, and immediately remove them.

Drain the water.

Add a little base oil to the pot, then add minced green onions, ginger, and wild chili peppers and stir-fry until fragrant.

Add the prepared sauce and simmer until fragrant. Add hot water.

After cooking until fragrant, remove the solids.

Add the enoki mushrooms and tofu skin, blanch them briefly, and place them in a bowl as a base.

Lower the fatty beef slices in and blanch them briefly.

Pour everything, including the soup, into the bowl.

Sprinkle with small chili peppers and sliced green chilies, then pour hot oil over them to release the fragrance.

Finished product image.

Finished product image.

Finished product image.