Home-cooked beef soup
By StevieStokes
The casserole in the cold and warm weather is the most considerate. It is steaming hot and comfortable to eat! And one pot can do everything, which saves trouble.
Recipe Recommendations
- beef One catty
- radish half a
- mushrooms several
- soybean sprouts several
- tofu half a catty
- Chinese cabbage three pieces
- fans a small handful
- garlic sprouts a little
- coriander appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- aniseed appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- slightly spicy
- casserole
- several hours
- ordinary
Steps for Home-cooked beef soup
1
Wash the beef and cut it into large pieces. Boil water in the pot, add the beef to boil it and wash it with blood.
2
Add water, pepper, onion, ginger, cooking wine, beef and cook for 15 minutes.
3
Put in the outer pan and simmer for 1 and a half hours.
4
Wash all ingredients and cut them for later use.
5
Put the tofu in boiling water and blanch it for later use.
6
Fans are soaked in warm water for later use.
7
Add the frying pan to the oil, add the cabbage, radish, mushroom, and soybean sprouts to stir-fry.
8
Put the stir-fried vegetables into a casserole.
9
Add beef soup.
10
Add a little soy sauce, sugar, and dried peppers.
11
Bring to a boil over high heat and cook over medium to medium heat for 10 minutes.
12
Slice the cooked beef and add it to continue.
13
The radish bean sprouts are cooked, add tofu and cook for 3 minutes.
14
Add the vermicelli and cook the vermicelli until the vermicelli is transparent and softened.
15
Add salt and pepper.
16
Add the garlic sprouts and coriander and turn off the heat.