Huainan Beef Soup
by Food editor
Favorite
Difficulty
Easy
Time
2h
Serving
2
no
1. 200g beef, put cold water into the pot, blanch the water to remove the smell and blood foam
2. 1 sheet of tofu skin, shredded, beef slices, boiled in water from the pan, pour in tofu skin, blanch for 30 seconds, remove
3. Add 20g vermicelli to blanch water
4. Put 2g pepper, 2g green onion, 2g tangerine peel, 3g shredded ginger, 2g chicken powder, 3g cooking wine, 2g salt and boil in a pot
5. Pour the vermicelli, bean curd and beef, simmer for 3 hours
6. Pour some chili oil and coriander on top of the pan to finish
