2. Chop the brisket into small pieces quickly, put it in a pot with cold water, boil it, skim off the floating foam, then remove the brisket and put it in another pot with boiling water, add onion and ginger, and stew for an hour;

3. Soak the vermicelli in cold water for a quarter of an hour, and chop the parsley;

4. Put the soaked vermicelli into the stewed beef soup, boil it, season with salt and white pepper, and finally sprinkle with coriander.