Ingredients of Muslim beef soup: beef 500g, onion, half a slice of ginger, 1 garlic, white, two petals of water, five times as much as beef?

Practice of Muslim beef soup

Step 1

We often use beef brisket to stew meat, which is fat and thin and smells better.

Second step

Cut it into pieces, and every time I cook it, it is equivalent to the bottom soup, that is, stewed meat with water and a little spice. But add more seasoning, so as to keep the original flavor of the meat and facilitate cooking in the future.

Third step

Cold water in the pot, flying water to remove foam.

Fourth step

Take out the beef after discoloration, put it in an electric pressure cooker, add boiling water, add spices, onions, ginger, etc. Put whatever seasoning you have at home, mainly the original flavor of beef.

Step five

The stall where the tendon is stewed for 30 minutes feels worse than the stall where the meat is stewed. If there is no electric pressure cooker, you can use gas, rice cooker and casserole. What we want is carrion and fresh soup.

Step 6

Anhui stew soup is generally clear soup, with original taste. Of course, be flexible according to your partner's own taste. It's simple.