Beef soup can be divided into soft soup and hard soup. The biggest difference is whether the beef is chopped or sliced, like Quanzhou beef soup. West Lake beef soup belongs to soft soup, and beef is chopped. It was thickened before it was taken out of the pot, and the beef soup was reddish. Fujian Jinjiang beef soup and Shishi beef soup are both hard soups. Slice beef, mix with sweet potato powder, salt, monosodium glutamate and mature vinegar, soak for more than ten minutes, then put it in a pot, sprinkle with shredded ginger, adjust the taste and cook. The beef is tender and the soup is delicious. This is Amy's first choice.

Beef soup: raw materials: beef 300g, 10g vinegar, chopped green onion 50g, corn flour 50g, salt 50g, monosodium glutamate, chicken essence, sugar 50g, peanut oil and pepper. Methods: 1. Slice beef, wash corn flour and pat evenly, pat hard for about 5 minutes, add a little peanut oil and stir. 2. Put oil in the wok, heat it, add broth and appropriate amount of water, add appropriate amount of salt, monosodium glutamate, chicken essence and sugar, after the water boils, put the beef into boiling water one by one, and cook it at medium heat 1 min. 3. Put the vinegar and chopped green onion into the soup bowl, put the cooked beef into the bowl and sprinkle some pepper.