Huainan Beef Soup
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Prepare all the ingredients.
2. Cut beef into large pieces and rinse with water to turn white.
3. Then boil the bleeding water in boiling water for 5 minutes.
4. Put the beef into the non-fire and then boil the pot and add the right amount of water, aniseed, bay leaves, cinnamon, tangerine peel, green onion and ginger.
5. Then add white wine.
6. Add curry powder.
7. Cover and cook for 20 minutes.
8. Then put in the outer pot and cover and simmer for 1 and a half hours.
9. Remove the beef from the cooked beef broth and cool it slightly.
10. Thousand sheets of shreds, boil for 2 minutes in boiling water, and cool for later use.
11. The vermicelli is soaked until soft.
12. Slice the chilled beef, wash and chop the coriander.
13. Add beef broth to the casserole.
14. Add salt.
15. Then add pepper.
16. Put in a thousand sheets of silk and boil.
17. Joining fans.
18. Add the cut beef.
19. Boil the vermicelli until transparent, add coriander to turn off the heat, put it into a bowl, and add spicy oil freely to eat.
