Ingredients for Red Braised Beef and Fried Egg with Qingcai Taitang Soup
| Black Truffle 55g | Egg 1 |
| Salt As needed | MSG As needed |
| Peanut Oil As needed | Beef Ribs 4 Jin |
| Tomato 2 | Potato 3 |
| Carrot 1 | Bell Pepper 1 |
| Frozen Qingcai Taitang 300g | Tomato Sauce 40g |
Instructions for Red Braised Beef and Fried Egg with Qingcai Taitang Soup
Step 1
1. Soak the beef ribs in clean water for 4 hours, changing the water 3 times during the process. 2. Cut into pieces and put in a pressure cooker, add Sichuan peppercorns, star anise, cinnamon, bay leaves, sweet noodle sauce, premium soy sauce, salt, and a bottle of beer. Stew for 40 minutes, then simmer for two hours. 3. Heat a little oil in a wok, add diced carrots and lightly fry the tomato sauce, then add the stewed beef soup, potato chunks, and boiling water. The liquid should be level with the potatoes and carrots. Cover the pot and cook over high heat for 20 minutes. 4. Add the stewed beef until the potatoes and carrots are soft, then add diced tomatoes. Open the lid and simmer for 3-5 minutes, add bell pepper and stir-fry briefly. Taste the soup and adjust the seasoning with salt and chicken broth as needed. Serve.
Step 2
1. Use a blender to blend the black truffle into crumbs, add salt, and simmer in corn oil over low heat for 15 minutes to make truffle sauce. 2. Place the cooked mixed grain rice on a plate, add truffle sauce, crushed peanuts, chopped green onions, and chili strips.
Step 3
1. Heat a pan and fry an egg until it holds its shape, then pour in boiling water. Cook until the soup is white, then add washed Qingcai Taitang and season with salt and chicken powder for a delicious dish.
