This soup is suitable for people living in Northeast China, because people here hoard beef and pork all the year round, so it is more convenient to make this soup. Of course, you don't need too many beef slices, but you still need to be authentic. His approach is also very simple.

Step 1: Cut beef into pieces, then wash taro and cut into pieces.

Step 2: you can sell it in an induction cooker or ordinary bamboo tube water, add water, add some onions, ginger and garlic according to your personal taste, and preferably add some cooking wine, so that the soup is more delicious.

Step 3: After the water is boiled, put the chopped beef into the pot and start simmering. The stewing time is about 50 minutes to an hour, which can be judged according to your own taste.

Step 4: Put the taro in and stew it with the beef for a while. At this time, it depends on the taste you want to eat, whether it is human or crisp.

Step 5: Open it first, add various spices and taste it according to your personal taste.

2. Taro bean curd soup

Tofu is rich in protein as well as protein. The combination of these two foods can be described as a strong combination and a great supplement. So how to make fish head tofu soup? As for Xi 'an, I'm going to buy some tofu, take it back and cut it into pieces according to my personal hobby. Wash taro, cut into pieces, and add proper amount of fungus. Stir-fry the taro in the oil pan first, and then pour the tofu and fungus into the fried taro. The water content is about two bowls, depending on how much you make. It must be cooked for six to ten minutes before seasoning.