Beef and Radish Vermicelli Soup
1.
Prepare all ingredients
2.
Yam vermicelli soaked in advance to soften
3.
Boil the beef in cold water after washing
4.
After washing, put the green onion, ginger and water into the pot again
5.
Cover and bring to a boil
6.
Drip an appropriate amount of cooking wine along the side of the pot to remove the fishy, turn to low heat and simmer slowly
7.
Peel the white radish and cut into pieces with a hob
8.
When the beef is simmered to 8 mature, add the radish, cover and boil, turn to low heat
9.
Put the yam vermicelli when the radish rises
10.
After boiling again, add salt
11.
Add the right amount of chicken powder
12.
Turn off the heat after mixing well
Tips:
1. According to different varieties of yam vermicelli, the length of soaking time is also different, please master by yourself
2. The fresh beef is blanched and then stewed, the soup is white, thick, and tasteless
3. Those who like spicy taste can also add white pepper and other seasonings, my family likes the original taste