2. Seasoning: salad oil 15g, fresh green pepper 5g, special yellow sour soup 1. 50g of cooked chicken oil, 80g of Jinguan chili sauce, 20g of wild mountain chili sauce, 30g of Xiaoqing chili ring, chopped coriander 15g, ginger rice and garlic 10g, stir-fry, add 700g of fresh soup, boil, 8g of refined salt, 8g of carved wine, 65438 pepper and 65438 fish sauce.
3. Production method: Slice the fat beef with a slicer and cook it in a boiling water pot until it is broken. Flammulina velutipes and konjac are cooked and put at the bottom of the bowl.
4. Wash the pan and put it on the fire, add salad oil to heat it, add fresh green peppers to stir fry until fragrant, then add special yellow sour soup to cook it a little, then beat all the residues evenly (add proper amount of refined salt, pepper, monosodium glutamate and white vinegar to correct the taste), pour in the cooked fat beef slices, and finally sprinkle with red pepper rings, and the fragrance will be overflowing.