1. Material drawing.
2. Beef cut into pieces, blanched with green onion and ginger in cooking wine.
3. The hawthorn is pitted and the root of the shiitake mushroom is sliced.
4. Prepare a spoonful of Zhu Hou Sauce and a spoonful of Spare Rib Sauce.
5. Place the blanched meat, ingredients and sauce in a small boiling pot, bring to a boil on high heat, and turn to low heat to boil.
6. Cut the radish into small cubes and set aside.
7. After about an hour, put the diced radish in the pot and cook for another ten minutes. Just boil.
Tips:All kinds of sauces have salinity, so no need to add salt.
Hawthorn also works to make the meat rot faster, but the soup will have a little acidity and can be replaced with tea leaves or not added.
The radish does not have to be put in the morning, put it in the end, the soup will not have a very fragrant radish taste, and the taste is better.
If you have chicken fat at home, you can put a spoon in it, and the meat and soup will be more delicious.
