14日冇晚市😣，又係時候啟動自煮 mode🍴！
明白大家心情都好灰，但正面d 諗，可以又訓練💪一下自己嘅廚藝。
Bookmark💢 定呢個【金湯酸菜肥牛粉絲煲】，喜歡食 #酸菜魚 嘅朋友，一定要試!
肥牛🐮容易購買而且含豐富鐵質。而且很容易入味😋。加入酸菜和泡椒的金湯酸辣可口，令人胃口大增。
粉絲完全吸收所有湯汁，是精華所在✨。
做法簡易零失敗，可按自己喜歡的辣度🌶，由 BB辣到大辣自行調教呢！
English Recipe in Below~
材料:
肥牛 Beef Slices 250g
金菇 Enoki Mushroom 1 pack
酸菜 Pickled Mustard Green 1/2 pack
泡椒 Pickled Peppers 10 pc
粉絲 Mung Bean Vermicelli 1 pack
指天椒 Red Eye Chili 2-3 pc
蒜頭 Garlic 2 cloves ( sliced)
薑片 Ginger 4 slices
油 Oil 1 tbsp
燒酒 Cooking Winne 1tbsp
水/雞湯 Water/ Chicken Broth 800 ml
芫荽 Chopped Coriander As garnish
調味料 Seasonings:
鹽 Salt 1/2 tsp
雞粉 Chicken powder 1-2 tsp（can skip if use chicken broth）
糖 Sugar 1 tsp
做法:
- 粉絲用水浸軟。金菇切去根部洗淨備用。
Soak mung bean vermicelli with water until soft. Cut the root of the enoki mushroom, wash and set aside.
- 鹹酸菜用水浸15分鐘，清洗多餘的鹽份，揸乾水份後，切粗條。
Soak pickled mustard green for 15 minutes, rinse and squeeze all water out.Cut into strips.
3.指天椒和泡椒切粒。
Cut red eye chili and pickled pepper into dices.
- 煮熱一鍋水，加入燒酒，少許鹽和油，水滾後放入肥牛快手灼至半熟取出。
Bring water to boil in a pot, add rice wine, pinch of salt and little oil. Once boiling, blanch the beef slices quickly or until half-cooked, remove to a plate.
- 凍鍋下油，加入薑片、蒜片、酸菜、泡椒及指天椒炒香。
Heat up a pan with oil, add ginger, garlic, pickled mustard green, pickled peppers and chili, stir fry until fragrant.
- 倒入水煮滾後加入調味料煮10分鐘，試味。（可按個人喜好加減辣度或酸味）
Pour in water and bring to boil, add in all seasonings and simmer for 10 minutes. Taste and adjust the seasonings if needed.
- 加入粉絲和金菇煮 2-3 分鐘。
Add mung bean vermicelli and enoki mushroom, cook for 2-3 minutes.
- 下牛肉回鍋煮至牛全熟，灑上芫荽碎, 即可享用。
Add beef slices and simmer until cooked through, sprinkle with chopped coriander, serve.
Tips:牛肉要先分開煮到半熟！如果直接加入去酸菜湯煮，因為會有血水令湯頭混濁。
Blanching the beef slices to purge impurities from the meat, helps you get a clear stock
