Fresh soup butterflies

Six years ago, I had a screwdriver soup at the teacher's Karin's house. It was Christmas Eve. We went to her house and she was making this soup almost ready. All I remember was that she was making beef paste, carrots and onions, and then flushing into the water and pouring into the boiled screw. It was delicious. It's the lightest powder I've ever had. I think this soup should be called the Midwest West Powder. - It's pasta, but all the methods and fabrics are medium. Today, my daughter said she wanted to eat Little Butterfly, and I made this face with the food that I remember. It's not like it tastes like it was in the past, but it tastes good, and even the soup tastes good. No wonder, carrots and onions all have sweet, salty, sweet soup, of course。

Recipe Recommendations

butterfly face 100g
beef 100g
carrots half a
onion half a
green vegetables appropriate amount
boiling water 1000 ml
chopped black pepper appropriate amount
vegetable oil appropriate amount
salt appropriate amount
soy sauce appropriate amount
starch appropriate amount
cooking wine appropriate amount
garlic kernels of 2
Jiang 1 tablet

salty and sweet
cook
ten minutes
simple

Steps for Fresh soup butterflies

Material for preparation

Beef chops, carrot slices, onion chops, garlic, ginger chops

A little salt, oil, old smoke, starch, black pepper shredded, wine mixed, salted for a while

We'll burn it with water. We'll burn it down on the butterfly for 10 minutes

We'll make some fresh noodles

I'm gonna make carrots 50-60, and I'm gonna put onion on top of it

Heated frying pans, with a proper amount of oil, acne and garlic, with a pickled beef tattered to the tan, with carrots and a little salt

Scrambling into the water and the butterflies in the pot

I'll cook it up with a little starch

Go down and cook again