Suan La Niu Pai Tang (spicy And Sour Beef Soup)
Suan La Niu Pai Tang, also known as Spicy and Sour Beef Soup, is a popular dish in Putian (Henghwa) Cuisine. This flavorful and aromatic soup is perfect for warming up on a chilly day.
Ingredients
- 1 pound beef brisket, thinly sliced
- 4 cups beef broth
- 1/4 cup soy sauce
- 1/4 cup Chinkiang vinegar
- 2 tablespoons Sichuan peppercorns
- 2 tablespoons chili oil
- 4 cloves garlic, minced
- 2 inches ginger, sliced
- 2 green onions, chopped
- 1 tablespoon sugar
- Salt to taste
Instructions
- In a pot, bring the beef broth to a boil.
- Add the beef brisket and reduce the heat to simmer for 1.5 hours until the beef is tender.
- Add soy sauce, Chinkiang vinegar, Sichuan peppercorns, chili oil, garlic, ginger, green onions, and sugar. Simmer for another 15 minutes.
- Season with salt to taste.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 10g
Supplies
Pot Ladle Bowls Serving spoon
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Suan La Niu Pai Tang is best served with steamed rice or a side of noodles.
Tips & tricks
For an extra kick of heat, add more chili oil or Sichuan peppercorns according to your preference.
Cost
$15