Ingredients: fresh beef, kelp, mung bean sprouts, tofu, Pleurotus ostreatus, soup powder (commonly known as pearl powder, ordinary vermicelli and vermicelli can't make that taste, so soup powder must be used)

Ingredients: garlic sprout, ginger, white pepper, fennel, salt, chicken essence, soy sauce and sesame oil.

Exercise:

1. Wash fresh beef, mung bean sprouts, tofu, Pleurotus ostreatus, garlic sprouts and ginger; Washing kelp and soup powder and soaking;

2. Add white pepper and fennel to beef for a while to make it tasty; Sliced tofu, shredded Pleurotus ostreatus, shredded kelp, sliced ginger (thicker) and chopped garlic sprouts (thinner, like beef noodles);

3. Put the seasoned beef into the soup pot, inject appropriate amount of water (depending on the amount of casserole you want to make), add a few slices of ginger, cover and simmer for 45 minutes;

4. Prepare the casserole while stewing beef soup: put the cut materials into the casserole in order (must be in order): at the bottom of the casserole is a part of mung bean sprouts, and then kelp silk; Followed by soup powder and part of Pleurotus ostreatus; Then spread the tofu on the above ingredients, and then put the remaining mung bean sprouts and mushrooms on the tofu-the ingredients in the casserole are basically OK;

After 5.45 minutes, take out the beef from the stewed beef soup, slice it and put it in a casserole; Pour the beef soup on the ingredients in the casserole with a spoon and add a few slices of ginger; Cover the casserole, simmer for 20-30 minutes, and turn off the fire;

6. Add an appropriate amount of salt and chicken essence (this can be a little more, but not too much salt), then drop two drops of soy sauce (not too much, just a little is enough to keep the soup fragrant and clear), a little sesame oil, sprinkle with chopped garlic, add a little pepper to the heavy taste, and stir evenly with a spoon, and you can enjoy;