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转载:《日食记》【酸汤肥牛】做了个大家爱吃的酸汤肥牛。280g金针菇盐水煮熟控水铺碗底。油锅爆香姜蒜,加170g黄椒炒软,加少许红剁椒、盐和糖炒匀,加水加盖小火煮至汤汁变黄,加400g肥牛卷煮熟捞出铺在金针菇上,汤汁关火去浮沫,加胡椒和4勺白醋,拌匀后滤出汤水浇在肥牛上,撒麻椒、青红尖椒,再浇一层滚油。
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