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适合疲惫夜晚的“一键重启”大菜。肥牛卷快速焯水去腥，金针菇、豆芽等辅菜也焯熟垫底。锅里爆香蒜末、黄灯笼辣椒酱和野山椒，炒出金黄汤色和复合酸辣味后加水煮沸，用盐、糖和白醋调味。最后下入肥牛稍煮，连汤带肉倒入铺好蔬菜的碗中，撒上葱花、蒜蓉、辣椒圈，淋一勺滚烫的热油——“滋啦”一声，香气四溢。酸辣鲜香，瞬间打开味蕾，暖心暖身。
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