Description:The style of cooking is classified: Sichuan Cuisine | Beef | Suit the taste of both old and young Taste: The acid is hot Make the difficulty: Ganish food (intermediate) Make time: 30 minutes The materials: 12 slices of beef in hot pots, 300 grams of... Beef in hot pots one of fragrant soup

• The style of cooking is classified: Sichuan Cuisine | Beef | Suit the taste of both old and young
• Taste: The acid is hot
• Make the difficulty: Ganish food (intermediate)
• Make time: 30 minutes

• The materials: 12 slices of beef in hot pots, 300 grams of JINZHEN MUSHROOM (sic), powder of dragon's big soup is 300 grams
• Condiment: 5 of salt, 3 of gourmet powder, chicken 8 of juice, 10 of white vinegar, yellow lantern mashed garlic 15 of thick chilli sauce, Chinese angelica blocks of 1 gram, old chicken 50 of oil, millet pepper enclose 20, wild mountain pepper grains of 20, milk 750 of soup, 15 grams of salad oil, red beauty's pepper is enclosed 20 grams, 400 grams of fresh soup
• A method of beef in hot pots of fragrant soup:
• 1,JINZHEN MUSHROOM (sic) go, end to end, enter boiling water fire quick-boil 1 minute, pull out, accuse of ink spend the beef in hot pots parcel, close up in the place and seal with the toothpick.
  2,Pan enter fresh soup, little to put dragon old soup powder little to burn to tasty 2 minute burn hot, the pot holder appears to enter the bottom of the bowl; The beef in hot pots is involved in the medium and small fire of fresh soup and floated for one minute, get off the pan and put on the powder of soup, release the toothpick.
  3,Put the salad oil into in the pan, boil and enter a small fire of the mashed garlic thick chilli sauce of yellow lantern, wild mountain pepper to stir-fry before stewing fragrantly when 60% are hot, enter milk soup, salt, chicken juice, Chinese angelica slice, tough chicken oil, white vinegar little fire boil, spread the millet pepper and enclose, the gourmet powder is adjusted into a sour hot juice, offer the pan to drench on the beef in hot pots one, spread the red beauty's pepper to enclose.
  
  
• Note:
• The acupuncture needle is crisp and refreshing, acid piquancy is dense, it is long to aftertaste.