Wash carrots, arrows and lean meat.

Cut lean meat, preferably 2 cm thick. This mainly depends on personal preferences, and the thickness is controlled by yourself.

Peel carrots, wash them and cut them evenly with a knife. The arrow should be soaked in warm water for about 30 minutes, and it must be soaked in advance.

Scoop two or three bowls of water in the soup pot. After boiling, add lean meat and cook for 10 minutes. Put away the oil and salt, don't rush it. Put a small fire after the water boils.

Then add samarium, carrot, medlar, ginger, astragalus, etc. And control the heat. It will be ready in about 30 minutes.

Cooking skills of carrot arrowhead lean broth

1. In order to make delicious soup, the choice of carrots is very important, and the size of carrots is also very important. Good carrots are the key to making soup, because carrots are rich in nutrition and unique in taste, which is very important for making soup. If you can choose green and pollution-free farm carrots, they are really sweet, with higher nutritional value and better taste. If carrots are too small, they are easy to cook, but too big, they are too hard and uncooked, so be sure to master the calories and the size of carrots.

2, the arrow must remember to soak first, because the arrows we buy now are generally dried and packaged. It's hard to be fresh, but there's no need to buy fresh ones. Soaked mushrooms will be replenished in advance, so that mushrooms are easier to cook and taste better.

3, lean meat should be put in first, so that the taste of meat can be fully exerted. Ginger can effectively remove the fishy smell and replenish qi. Putting Lycium barbarum and Astragalus membranaceus can greatly improve the taste of the soup. Lycium barbarum and Astragalus membranaceus have the functions of tonifying kidney and benefiting qi, which is very helpful to improve immunity and beauty, and further improves the health care value of the soup.