The method of making Danggui beef soup is very simple. We can make it easily at home without going to a restaurant to buy it. Prepare the raw materials: fresh beef, white radish, carrot, angelica, peeled red dates, ginger, dried tangerine peel, cassia twig, a little salt, monosodium glutamate and cooking wine before making the soup. First, we should wash the beef and cut it into pieces. You'd better choose beef tendon or beef breast, because beef tendon and beef breast are relatively tight and contain almost no fat. Don't worry about gaining weight even if you drink too much. It is easier to chew after boiling, and the elderly with bad mouth can eat some.

Then we have to blanch the cut beef pieces with boiling water to remove the blood foam, so as to ensure that the cooked beef has no fishy smell. Take out the beef pieces, control the water, and pour a little cooking wine for later use. At this time, we need to put a proper amount of water in the pot, and then put the processed beef pieces, angelica, red dates, ginger, dried tangerine peel and cinnamon into the pot and simmer slowly. Different from the soup we make every day, if we want the soup to really have nourishing effect, we must ensure that it is boiled for more than two hours, otherwise the effect of angelica will not come out, and no matter how delicious the soup is, there is no way to nourish the body. Then all our previous work will be in vain.

At the same time, we should cut the white radish and carrot prepared in advance. After two hours, put the white radish and carrot in the pot for a while, and then put the seasoning prepared in advance in the pot for seasoning. If everyone has a heavy taste, you can also add some Chili sauce appropriately, which will naturally enrich the taste and make people more appetizing. The reason why a small amount of dried tangerine peel should be added to this soup for nourishing Danggui beef is that it tastes sweet, and that it can make beef meat softer, easier to eat and has a good appetizing effect.