Beef in Clear Soup
by Line line 3896
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Cut the beef into fist-sized pieces, soak the blood, and change the water several times until the water is clear.
2. Put cold water into the pot, add 3 large slices of ginger and 20g of cooking wine. Bring to a boil on high heat. Turn to medium and low heat. Use a spoon to skim off the froth, cook for 10 minutes, remove and rinse.
3. Add 1/2 of the water, 20g white wine, and 20g cooking wine to the boiling pot. Put all the boiled beef seasonings except ginger and green onions into the bag, soak for half an hour, turning over.
4. Rinse the cooked beef and put it in a cast iron pot, fill up with water, add sliced ginger and green onion.
5. After boiling on high heat for 15 minutes, remove the material package and continue to simmer for one hour, then turn off the heat to cool.
6. Finished picture
7. Can be used for beef noodles.
8. Can cut cold cuts.
Tips:1. Frozen the cooked seasonings in the refrigerator, you can use them next time, and the cooking time will be slightly longer.
2. The sealing effect of cast iron pot is better, and the water loss is less.
