我其實(shí)是不太愛(ài)吃酸的東西的。家里的醋常常買一瓶用半年。不過(guò)這道酸湯肥牛一向很得我心，把菜譜分享給大家，它絕對(duì)是道米飯殺手

用料

西紅柿

1個(gè)

獨(dú)頭蒜

1個(gè)

3片

肥牛

200克

金針菇

1把

青紅椒

共5個(gè)

黃燈籠辣椒醬

1大勺

白醋

一小勺

料酒

1小勺

白糖

小半勺

蠔油

1勺

白胡椒粉

小半勺

生抽

1勺

清水

半碗

食用油

適量

人人都愛(ài)的酸湯肥牛的做法

1. 西紅柿去皮剁細(xì)

1. 肥牛準(zhǔn)備好

1. 金針菇洗干凈，切去根

1. 水煮開(kāi)肥牛放進(jìn)去汆燙到變色撈出備用

1. 鍋里熱油，蒜切片，姜切片，和西紅柿一起下鍋炒

1. 炒融之后把白醋，生抽，白胡椒粉，蠔油，料酒，清水調(diào)成醬汁倒進(jìn)去煮沸

1. 黃燈籠椒醬放進(jìn)去
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1. 放金針菇煮軟

1. 撈出放碗底

1. 最后肥牛放進(jìn)去

1. 湯沸騰后倒在金針菇上

1. 放青紅椒段，澆熱油，搞定