Introduce the practice,

Composition details

500g beef

Half a white radish

Yam half

1 tomato

Half an onion

4 slices of ginger

Proper amount of salt

monosodium glutamate

A moderate amount of wine

Moderate beer

A pot of boiling water

Appropriate amount of tomato sauce

Proper amount of tea oil

A spoonful of lard.

working methods

1. First cut the beef into cubes, then soak it in cold water for half an hour, and then add a little beer.

2. After soaking, pour off the water, cut half an onion into onion slices (to remove fishy smell), put the beef in the pot, blanch it with cold water, and put the onions together.

3. Skim the blood foam in the water with a shovel and try to clean it. When the blood is clean, take out the beef with a colander and control the excess water. No onion slices, put them aside.

4. Heat the pan, add a little lard and a little tea oil (any vegetable oil), and add four or five slices of ginger to stir fry.

5. At this time, put the beef into the pot, add a little white wine (also to remove the fishy smell) and some ketchup in it, and stir fry together.

6. Stir-fry the beef like this. Add boiling water, less than beef, and add some salt to the fire to improve the taste.

7. Boil and pour into the soup pot. The same fire, turn to a small fire for about an hour. When the beef is soft and rotten, you can add chopped white radish, yam and tomato and cook together.

8. When the radish and yam are cooked, add a little salt and monosodium glutamate to taste. Beef soup will be cooked.