Spicy Cabbage Miso Soup
1.
Beef tenderloin.
2.
Chinese cabbage.
3.
Black bean sprouts.
4.
Wash rice water.
5.
carrot.
6.
Vermicelli.
7.
kimchi.
8.
Korean chili paste.
9.
Soy sauce.
10.
Put the beef tenderloin in the refrigerator to freeze, thaw and slice.
11.
Marinate the beef slices with sugar, oyster sauce, ginger powder, white pepper, black pepper, steamed fish soy sauce, and salt. The longer the time, the better. spare.
12.
Cut the cabbage leaves into large slices, and shred the cabbage for later use.
13.
Slice carrots for later use.
14.
Soak the vermicelli in warm water and set aside.
15.
Place the casserole on the fire, heat it up and add the cooking oil.
16.
Add shredded cabbage and stir fry.
17.
Add black bean sprouts and stir fry with a little salt at the same time.
18.
Add the carrot slices and stir fry. In order to make the vegetables taste better, you can also do not fry them, just boil them in water.
19.
Add rice water. When the rice water is made by steaming rice, pour out the rice water for the first time, then add water, rub the rice with your hands, and save the controlled water for the soup.
20.
Add the spicy cabbage.
21.
Add the cabbage leaves.
22.
Put two spoons of Korean chili paste into the pot and stir well.
23.
Put in the marinated beef slices. When adding the beef slices, put them in the pan one by one to avoid sticking.
24.
Use a spoon to gently push the bottom of the pan to prevent the beef from sticking to the bottom of the pan, and then cook the beef for a while.
25.
Add the soaked vermicelli.
26.
Put a tablespoon of soybean paste in a casserole and stir well. Finally, add the soybean paste to avoid long-time cooking of the soybean paste and cause loss of nutrition. When the soup is about to be completed, add the soybean paste and stir well.
27.
Pour in sesame oil to add flavor to the soup and serve in a bowl.
