Beef 500g

2 star anise

Some ginger

Some green onion

Some peppercorns

Dried chili peppers

Tofu

Vermicelli

Moderate amount

Fungus

Fungus

Cabbage

Salt

Small soy sauce

Old soy sauce

Soy sauce a little

Old soy sauce moderate

Beef chowder (Xinjiang big plate series) practice

Beef cut into chunks, cold water in a pot to boil bleeding water, fish out. Or soak it in cold water for half an hour to clear the blood.

Put the beef, ginger, scallions and star anise into a pressure cooker. Add water (the water should not be too little to cook the thick original soup behind the protagonist), add soy sauce, old soy sauce. Let the meat and stock have a nice color and a little salt flavor. Remember not to press for more than 20 minutes. Otherwise the flavor of the meat will be lost. Please ignore the accompanying picture of the soup is white, forget to add soy sauce and old soy sauce, it turns out that the back and then add them beef is not flavorful enough

Clean all kinds of vegetables, materials. Cut up the bowl, to be used. The essence of chowder is miscellaneous, dishes. But the main thing is that these four dishes, tofu, vermicelli, fungus, cabbage. You can also add carrots, etc.

After the meat is pressed, separate the original soup and the beef inside. Put a moderate amount of oil in the pot, when the oil is hot, the ginger, scallion, pepper, dry chili pepper into, sautéed. Then small fire, put the beef into the stir fry and seasoning together, if the color and salt taste is not enough, in the addition of soy sauce and salt.

Pour the original soup into the pot, and then in order to put in the cabbage gang, fungus, vermicelli, and then put the tofu, and finally put the cabbage leaves. The badly cooked ones are put down first. This slow simmering flavor.

Soup almost collected, pot, sprinkle parsley. Promise me you'll serve it on a big platter