The practice of beef ham, a fan, introduced the cuisine and its functions in detail: home-cooked recipes, recipes for nourishing qi and blood, recipes for nourishing the body, and recipes for invigorating spleen and appetizing.

Taste: Salty flavor technology: stewed beef and ham with vermicelli. Material: Ingredients: 300g beef (hind legs) and 200g vermicelli.

Seasoning: 20g of cooking wine, 2g of star anise 1 g, 2g of cinnamon, 2g of fragrant leaves, 5g of soy sauce15g, 7g of ginger, 5g of onion, 4g of prickly ash (dried red tip), 5g of pepper, 5g of salt, 2g of pepper, 3g of sesame oil, 2g of monosodium glutamate, 4g of coriander and 25 g of vegetable oil.

2. After boiling, simmer with low fire 1 hour until the hind legs of cattle are nine ripe;

3. Take out, cool and cut into thin slices;

4. Soak mung bean vermicelli in warm water 1 hour, and take it out and cut it into sections;

5. Wash coriander and cut into sections;

6. Put the pot on a big fire, add vegetable oil to heat it, stir-fry the onion, ginger slices and dried red pepper, take it out, and add 500 grams of broth, refined salt and soy sauce each;

7. After boiling, add mung bean vermicelli segments and beef hind legs, and then boil;

8. Stew for 2 minutes on low heat, sprinkle with coriander, pepper and monosodium glutamate, and drizzle with sesame oil.