Ingredients: 250g beef, 6 teaspoons sweet potato powder, coriander, onion, millet pepper, ginger and salt.
Step 1: Beef tenderloin or tenderloin (if it is beef tenderloin, you must choose the part without tendons), and cut it into cubes for later use.
Step 2: Pour in ginger, cooking wine, salt, oil consumption and sweet potato powder.
Step 3: Knead the dough for about 5-8 minutes. This step is the key to meat tenderness.
The fourth step is to prepare the ingredients you need. If you don't like them, don't add them.
Step five, pour a little oil into the hot pot, stir-fry the ginger slices for a while, and pour cold water.
Step 6: After the water is boiled, turn off the heat and add the beef. Be sure to put it piece by piece when adding it. After all the water is put down, turn down the heat and skim off the floating foam. Cook for 2-3 minutes, add salt and monosodium glutamate.
Step 7: After the beef soup is put into the bowl, add Jiang Mo, millet pepper, chopped green onion and coriander to make it tender and spicy.