condiments
beef
1500g
Chinese cabbage
5 tablets
carrot
1
Edible Fungi Originated in Zhangjiakou (Zhangjiakou) Region
Five flowers
condiments
Onion ginger
Proper amount
salt
Proper amount
Sichuan pepper
3g
Star Anise
three
Mircia
3 tablets
dried orange peel
3g
cinnamon
1 block
Chinese hard liquor
10ml
pepper
Proper amount
beef powder
Proper amount
coriander
3 pieces
step
1. Prepare ingredients for beef soup.
2. Cut the beef into large pieces, rinse with clear water and soak for 10 minute.
3. Put the beef into the pot with cold water.
4. Bring the fire to a boil and skim the floating powder.
5. Add onion ginger, seasoning and beef soup into the pressure cooker.
6. Add white wine.
7. Then put the beef in.
8. Cover the pot and cook for 20 minutes. Turn off the fire.
9. When the cooked beef soup is cold, you can remove a layer of oil from the beef soup. (This part can also be omitted, help yourself. )
10. Soak the vermicelli until soft.
1 1. Wash Chinese cabbage, carrot and Tricholoma.
12. Add a little oil to the wok and fry the vegetables until they are hot and soft.
13. Put the vegetables in a dry pot and add the cooked beef soup.
14. Heat the pot on the fire.
15. At this time, you can slice the beef and chop the parsley for later use.
16. Boil the beef pot for 5 minutes, then add salt and pepper to taste.
17. Add beef powder.
18. Add a spoonful of oil pepper.
19. Add vermicelli and cook until transparent.
20. Finally, add the cooked beef and coriander and turn off the heat. You can put it on an alcohol stove and eat it while heating it, which will be warmer.