Soup stock can be used as beef soup. The so-called soup stock refers to the soup from cook the meat, which has been used for many years. The longer it lasts, the richer the nutrients and aromatic substances it contains, and the delicious beef soup cooked.

beef soup is a traditional Han cuisine, and its main ingredients are soup stock and beef. Beef soup is carefully selected. Cattle in Jianghuai area is taken as raw material, and the soup is boiled with stock. When cooking beef, it must be soaked, blood stains removed, and internal organs cleaned before cooking. The fried Huai pepper and red dried pepper are made into red oil with homemade butter.

The origin of beef soup

Huainan beef soup is made of dozens of nourishing herbs and marinades by traditional techniques according to a certain proportion. It is a well-known snack in Jiangsu, Henan and Anhui provinces, which is fragrant and delicious, does not have dark soup, does not get angry after drinking too much, and is accompanied by vermicelli and dried silk.

the origin of Huainan beef soup, during the reign of emperor Qianlong in Qing dynasty, Zhang zhengshen, a scholar of Hanlin, a native of Huainan, studied herbs, was good at food, and was once a senior official of the imperial court, and was deeply loved by the emperor. Returning home after retirement and returning to the beautiful banks of the Huaihe River, the secret recipe of the Qing Palace was handed down to future generations. Therefore, Huainan beef soup is famous for its unique flavor on both sides of the Huaihe River and spread all over the country. Never tire of eating. Shouxian beef soup is similar to it, but slightly different, each with its own strengths.