Beef Soup with Cabbage Vermicelli

Name: Beef Soup with Cabbage Vermicelli
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Cabbage Heart; 1 piece Mung bean vermicelli; 1 large bowl beef soup; 1/2 bowl Fungus; 1 short section shallot; 1 small piece ginger; 1 piece star anise; Some Soy sauce

by Squirrelfish 77

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The big pot of beef broth left over from the beef stew should not be wasted. Make a pot of hot beef broth stewed with vermicelli cabbage. The soup has a strong flavor. Not only the cabbage is eaten up, but the soup is also consumed.

Ingredients

1 piece Cabbage Heart
1 piece Mung Bean Vermicelli
1 large bowl Beef Soup
1/2 bowl Fungus
1 short section Shallot

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1 small piece Ginger

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1 piece Star Anise
Some Soy Sauce

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Beef Soup with Cabbage Vermicelli

1. Prepare ingredients. Soak the fungus and clean it.

2. Wash the cabbage heart and cut into shreds.

3. Prepare chopped green onion and minced ginger,

4. Heat up a pan with cold oil, add 1 star anise and fry it for a fragrant flavor.

5. Add green onion and ginger and stir fry until fragrant.

6. Add shredded cabbage.

7. Fried soft.

8. Add beef broth.

9. Depending on the color, add a little light soy sauce.

10. Pour the fungus and stir fry evenly.

11. Join fans to stir fry.

12. Transfer to a casserole and simmer for 15 minutes.

13. Stew and serve directly.

Tips:
The best fans are mung bean fans, which are chewy and will not rot during the stewing process.
If the beef broth is too salty, add an appropriate amount of water.