Name: [clean Stewed Beef and Vermicelli Soup]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Beef Shank; A large piece ginger; Medium size one onion; Small half White radish; Some Sweet potato vermicelli; a little parsley; a little Green garlic; a little Mushroom; a little Highly Liquor; 10-20 capsules pepper; A Bay leaf; 1 star anise; A few small roots Tangerine peel; Some salt; Some Cooking Wine; a little Curry powder; a little sesame oil; a little Soy sauce; a little Freshly ground black pepper; a little Sugar

[clean Stewed Beef and Vermicelli Soup]

1. Cut the beef into large pieces, soak in clean water for several hours in advance, change the water several times in between, until the blood is almost exhausted;

[clean Stewed Beef and Vermicelli Soup] recipe

2. Wash the soaked beef and take half of the ginger slices. Put the beef and ginger slices into the pot, add enough water and a little white wine, and heat it over high heat;

3. After boiling until boiling, continue to heat for a few minutes on high fire, during which time the surface foam should be removed;

4. When I skim the froth, I prepare a bowl of warm water next to me, then I skim the froth once, soak the oil basket in warm water, and then continue. Personally, I feel that I can skim it cleanly;

5. After processing the beef, clean the surface oil stains with warm water, and drain the water for later use;

6. Prepare the other ingredients for the beef broth. Cut the onion into large pieces, pat loose the remaining half of the ginger, wash the pepper and other spices and set aside;

7. Peel the white radish and cut into pieces with a hob, put it in a large bowl, sprinkle with a little salt, grasp it with your hands, and marinate for about 30 minutes;

8. Put the beef in a casserole and add enough water;

9. After boiling over high heat, add onion, pepper, bay leaves, ginger slices, tangerine peel, star anise and other spices. If there is any foam in the middle, it must be wiped clean;

10. Add appropriate amount of cooking wine, continue to boil on high heat, then turn to low heat, cover and simmer slowly;

11. After simmering for 20 to 30 minutes, add the white radish cubes, turn to a low heat and cover and continue to simmer. The white radish should be squeezed to remove the water that oozes during the pickling process, and the salt on the surface should be rinsed with water;

12. Keep simmering until it can be easily inserted into the beef with chopsticks. I simmered for about 2 hours;

13. Add some salt to taste while it is hot;

14. Turn off the heat without removing the lid, and let it cool down naturally. Remove the beef, mix it with the filtered broth, soak for about 3 to 4 hours or refrigerate overnight. I refrigerated overnight;

15. Prepare the materials needed for the vermicelli soup;

16. Soak sweet potato vermicelli in advance until soft;

17. Mince the green garlic and parsley, wash the mushrooms and tear off the strips, soak the vermicelli and drain the water for later use;

18. Take an appropriate amount of beef broth, add the vermicelli, boil and continue to cook for a few minutes. Then cook the mushrooms. I also added some curry powder;

19. In a small bowl containing green garlic and coriander, add a little soy sauce, salt and sugar;

20. Put the vermicelli and beef broth in the pot into a bowl, place the cut beef, add a little sesame oil, and sprinkle a little freshly ground black pepper;

21. It can be eaten after mixing well.

Tips:
1. Soak the beef in advance to remove a part of the blood, and the taste will be better;

2. Pickling white radish with salt can remove the special taste of the radish itself;

3. When stewing beef, do not use too much of various spices, so as not to steal the aroma of beef;

4. The sweet potato vermicelli must be soaked in advance;

5. The seasoning and side dishes of beef noodles can be according to your liking. If you like spicy food, you can add some spicy chili oil.