Sour Soup Beef (Easy Homestyle Version)

Steps

1. 1
   Slice the garlic and ginger. Separate scallions into white and green parts—the white part will be sautéed later, while the green part and cilantro are reserved for garnish.
2. 2
   Prepare the pickled mustard greens: cut the thicker stems crosswise then lengthwise into small cross-shaped pieces, and finely chop the leafy parts so the texture and sourness come through evenly when cooked.
3. 3
   Cut the beef short rib into pieces about 1-2 cm thick (if using hot pot beef slices, they can be used as-is).
4. 4
   Marinate the beef: gently mix in a little wine and water to let the meat absorb them, then pour off excess liquid. Add soy sauce, white pepper, and sugar and mix well. Finish with a little cornstarch (optional) and a touch of oil to seal in the flavor and juices.
5. 5
   Bring a pot of water to a gentle simmer over low heat, then add the marinated beef slices one by one without stirring vigorously, letting them poach slowly so the coating sets and the broth stays clear.
6. 6
   Once cooked, remove the beef and set aside. Discard the poaching liquid since it contains excess oil from the marinade.
7. 7
   In a separate pan, heat some oil and sauté the ginger first (ginger won't turn bitter even if slightly overcooked), then add the scallion whites, followed quickly by the garlic slices.
8. 8
   Add the tomato pieces and pickled mustard green stems, stir-fry until fragrant, then add the dried chili and stir briefly, being careful not to burn it.
9. 9
   Splash in a little wine, then add soy sauce and water to form the soup base. Adjust flavor with a bit of ketchup (or blended tomato) for extra tang and richness, then season with sugar and white pepper.
10. 10
    Let the soup simmer for a while so the flavors of the pickled greens and tomato fully develop; taste and adjust with more salt or sugar as needed.
11. 11
    Turn off the heat, add the cooked beef back in, and gently mix so it absorbs the soup's flavor.
12. 12
    Finally, add the pickled mustard green leaves to restore the tanginess, since prolonged heat can mellow out the sourness.
13. 13
    Ladle into a bowl, top with fresh cilantro and scallion greens, and finish with a drizzle of Sichuan pepper oil for aroma and shine. Your sour soup beef is ready to serve.