Clean soup beef health soup pot practice

Dry shiitake mushrooms, agaricus mushrooms soaked in water in advance;

Beef stick bone blanching;

Yellow beef to buy the tenderloin part of the meat, remove the meat of the sinews, fat and oil, reserved for stewing soup together; beef sliced into thin slices; ginger slices;

Cut the beef with salt, pepper, ginger, about 1 tablespoon of sesame oil and mix well;

Beef stick bone and beef on the fascia, fat oil, together into the soup pot, once full of water, put ginger, boil;

Boiled, remove the floating foam, put the mushrooms, mushroom, mushroom, cordyceps flowers, astragalus, stewed on low heat for 1 hour, stewed, put the right amount of salt, the base soup is ready.

If there are fewer people in the family, you can divide the base soup into 2 portions and keep the rest in the refrigerator for 5 days.

Put red dates, wolfberries, apples, scallions, herb stalks in the soup, and boil it over low heat, then you can scald the beef and eat it;

Match yourself with a favorite dipping sauce, I usually use three kinds of: spicy sauce; dry chili powder; don't want to eat spicy, oyster sauce with a bit of sesame oil, it's also very tasty;

How much beef to eat, how many to scald it, as soon as the color changes, it's ready to eat, and then cook it, it will be old and can't be bitten;

After eating meat, and then hot some seasonal vegetables, winter I super like hot pea tips. Sichuan people should understand this kind of love, mutton soup, beef soup to eat many copies.