Broth can be used to make beef soup. The so-called stock refers to cook the meat's soup, which has been used for many years. The longer the time, the richer the nutrients and aromatic substances, and the more delicious the beef soup cooked.

Beef soup is a traditional food of Han nationality. The main ingredients are soup stock and beef. The beef soup is carefully selected. Cows in Jianghuai area are used as raw materials and boiled in broth. When cooking beef, you must soak it, remove blood stains and clean the internal organs before cooking. Stir-fried Huai pepper and red dried pepper are made into red oil with homemade butter.

The origin of beef soup

Huainan beef soup is made of dozens of nourishing medicinal materials and marinade in a certain proportion by traditional techniques. It is a famous snack in Jiangsu, Henan and Anhui. It's fragrant and delicious. There is no black soup. If you drink too much, you won't get angry or get dry throat. It's also served with vermicelli and dried silk.

The origin of Huainan beef soup, during the reign of Emperor Qianlong in Qing Dynasty, Zhang, a college student of Huainan Hanlin, studied herbs and was good at eating. He was once a big official of the court and was deeply loved by the emperor. Retired and returned to China, back to the beautiful bank of Huaihe River, the secret recipe of Qing Palace was handed down to later generations. Therefore, Huainan beef soup is famous for its unique flavor on both sides of Huaihe River and spread all over the country. Never tire of eating. Shouxian beef soup is similar to it, but slightly different, each with its own strengths.