Huainan beef soup

1

When blanching beef, be sure to put cold water into the pot, boil it with the cold water, remove it and wash it.

2

Beef, star anise, ginger slices. Just add salt to the beef until it is soft and ready.

3

Remove the beef and let it cool.

4

Soak the vermicelli, shred the tofu skin, slice the beef (using a clean knife and vegetable chopping board), wash the coriander and set aside.

5

Boil the beef soup to a boil and see if it is salty enough. If not enough, add salt, pepper, and chicken essence. Scalm the shredded bean skin and vermicelli separately and remove them in a bowl.

6

Serve the beef, add it to the beef soup, and finally sprinkle with some coriander, drop some sesame oil, and add chili oil and balsamic vinegar if you like spicy. Eat it beautifully!

The original juice has the original aroma, and the beef flavor is very strong. It's especially refreshing and delicious. In fact, if you eat it at home, you can also add some mushroom, which is very delicious. (I have given up spicy food recently. I feel uncomfortable eating spicy food in my stomach. It will be more beautiful if I put some chili oil in it! Make whatever you like!) Next: The beef soup shop in my hometown always stews big bones. A cow bone is too big. If you have a large family, you can buy one. The cow bones are very nutritious. The seasoning is as simple as possible. The beef soup is very light and delicious! Tofu skin and vermicelli are indispensable, and other vegetables can be added according to your preferences. But don't have strong flavors that hardly change the taste of the soup, such as cabbage and mushrooms. Things like celery and tomatoes are not enough.