Beef, Daylily and Hu Spicy Soup
1.
Wash the beef and cut into small pieces, wash the pork belly and cut into small pieces, and put them in a bowl for later use.
2.
Wash the tomatoes, peel and cut into small pieces, soak the dried fungus and tear into small pieces, cut the soaked and peeled day lily into two sections, wash the spinach and cut into two sections, wash the pepper and cut into small pieces, and wash the green onions. , Cut the green onion leaves separately. Put all the ingredients in bowls for later use.
3.
Put the pepper in the tongs and grind them into pieces.
4.
Put the pork belly into the pot and fry until the oil of the pork belly comes out and the color is golden yellow.
5.
Put the green onion and chili into the pot and stir fry to get the fragrance, cook in the cooking wine, and mix well.
6.
Add water to the pot and bring to a boil.
7.
Put beef, day lily and diced tomatoes in a pot and bring to a boil.
8.
Knock the eggs into a bowl, beat them up, and set aside.
9.
Pour the crushed pepper into the pot, add a little sugar, add salt, and stir well.
10.
Put the fungus in the pot and stir-fry evenly.
11.
Pour the adjusted water starch into the pot to thicken and mix well.
12.
After the water boils, pour the egg liquid evenly into the pot.
13.
Put the spinach, coriander and green onion leaves into a bowl and bring to a boil.
14.
Finished picture
Tips:
1. The taste of pepper does not come out until it is pounded, and it will tasteless once it is thrown into the pot.
2. Water starch thickening should not be too thick or too thin, but appropriate. Lay the pan before laying the egg liquid, so that the cooked eggs will taste tender.
3. When pouring the egg liquid, don't just pour it in one place, pour it evenly into the pot.
