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Practice of Yunnan beef soup
The method of beef soup

condiments

beef

1500g

Chinese cabbage

5 tablets

carrot

1

Area of Edible Fungi Originated in Zhangjiakou (Zhangjiakou)

Five flowers

condiments

Onion ginger

Proper amount

salt

Proper amount

Sichuan pepper

3g

Star Anise

three

Mircia

3 tablets

Dried orange peel

3g

cinnamon

1 block

Chinese hard liquor

10ml

pepper

Proper amount

beef powder

Proper amount

coriander

3 pieces

step

1. Prepare ingredients for beef soup.

2. Cut the beef into large pieces, rinse with clear water and soak for 10 minute.

3. Put the beef in a pot with cold water.

4. Bring the fire to a boil and skim the floating powder.

5. Add onion ginger, seasoning and beef soup into the pressure cooker.

6. Add white wine.

7. Then put the beef in.

8. Cover the fire and cook for 20 minutes. Turn off the fire.

9. When the cooked beef soup is cold, you can remove a layer of oil from the beef soup. (This part can also be omitted, help yourself. )

10. Soak the vermicelli until soft.

1 1. Wash Chinese cabbage, carrot and Tricholoma.

12. Add a little oil to the wok and fry the vegetables until they are hot and soft.

13. Put the vegetables in a dry pot and add the cooked beef soup.

14. Heat the pot on the fire.

15. At this time, you can slice the beef and chop the parsley for later use.

16. Cook the beef in a pot for 5 minutes, then season with salt and pepper.

17. Add beef powder.

18. Add a spoonful of oil pepper.

19. Add vermicelli and cook until transparent.

20. Finally, add cooked beef and coriander and turn off the heat. You can put it on an alcohol stove and eat it while heating it. It will be warmer.