Accessories: pork ribs (big chops) 250g celery 50g.

Seasoning: coriander 5g Chili powder 1 0g Chili oil 1 0g rapeseed oil10g scallion10g ginger10g star anise10g salt15g cooking wine 5g soy sauce/kloc-.

Practice of small bowl of beef in red soup;

1. Select beef with tendons, rinse it with cold water, cut it into small pieces weighing100g, put it in a boiling water pot to drain the blood, and then pour out the water;

2. Re-mix a proper amount of water into the pot, wash the bonzi bone, break the bottom, add beef, boil over high heat, skim off the floating foam, cook it with low heat, pick it up, cool it, and cut it into pieces for later use;

3. Pack clean white cloth with black pepper, Chinese prickly ash, star anise and fructus Zanthoxyli to make spice bag;

4. Ginger is smashed, onions are tied into knots, and watercress is chopped;

5. Boil the vegetable oil to 70% heat, fry the watercress until crisp, skim the residue with a colander, put it into the beef soup pot with salt, soy sauce, Chili powder, cooking wine, onion, ginger and spice bag, and simmer slowly until the flavor is strong;

6. Put the beef slices into the soup pot and simmer until they are rotten. Divide celery and coriander into four bowls, scoop beef and red soup into the bowl, and add red oil to mix and eat.

For more information about beef in small bowls of red soup, please see Mint.com Food Library /shiwu/xiaowanhongtangniurou.