1. Soak the fresh beef tenderloin in blood for half an hour. Cut into thin slices, add all the seasoning and egg white to marinate
2. Grab the beef gently with your hands and pat. Let this, the meat slices become smooth and tender. Marinate for half an hour
3. Thinly sliced bamboo shoots
4. Corned beef is empty, and all ingredients are ready. Shred red pepper, celery, and green onions. Chop the coriander leaves and shallots and set aside. I am preparing a handful of butterfly noodles. The butterfly noodles are sold in supermarkets. The thin dough with high calcium content is especially delicious when cooked inside.
5. Pour the stock in the pot. If there is no stock, use water instead of the bamboo shoots and red pepper celery, and bring the green onions to a boil
6. After the water is boiled, turn to low heat, first beat the foam on top of the soup, then pour into the dough and turn to medium heat. After the dough comes out of the water, turn to low heat.
7. One by one, cut in the beef slices and turn to high heat to wait for the meat slices to come out of the water and break into the previous egg and the remaining egg yolk. To turn off the fire
8. Taste the taste of the soup at this time because the noodles and the broth are slightly salty. If you have less flavor, add salt and sprinkle with chopped green onion and coriander, you can eat it.
Tips:The tenderness of the beef depends on its heat. 😳😳Pay attention to control the heat
