Beef stew in clear soup
By MeaganNader
Ingredients: chicken essence,salt,liquor,tofu,fans,coriander,zucchini,carrots,pepper,pepper,dried chili,aniseed,geranyl
Recipe Recommendations
- carrots half a
- zucchini half a
- tofu 100 grams
- fans a small handful
- coriander a little
- dried chili appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- liquor appropriate amount
- aniseed appropriate amount
- geranyl appropriate amount
- pepper appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Beef stew in clear soup
1
Prepare ingredients.
2
Wash the beef and cut it into large pieces. Boil water in the pan, add the beef to boil until the blood is over, and set aside.
3
Add water to the inner container of a non-cooker, add the boiled beef, add white wine, aniseed, pepper, and fragrant leaves and cook for 10 minutes.
4
Put the inner pan into the outer pan and simmer for 1 hour.
5
Warm water soak and hair for spare
6
Cut tofu and duck blood into slices, and cut zucchini and carrots into semi-round slices.
7
Boil boiling water in the pot, add tofu and blanch it out.
8
Blanch and perm the blood clot.
9
Wipe the casserole with sesame oil.
10
Put the ingredients in.
11
Add the cooked beef broth and chopped beef.
12
Add a few dried peppers and bring to a boil over high heat and simmer for 15 minutes.
13
Then put the soaked vermicelli in.
14
Continue to cook until the vermicelli is transparent, add some salt, pepper, and chicken essence to taste, and finally sprinkle with cilantro and turn off the heat.