1. First, we soak the beef in clean water for 3 hours, and change the water every other hour to fully remove the blood stains inside.

2. Then put the soaked beef cold water into the pot for blanching, and often turn the beef over to make it evenly heated. This step is mainly to remove impurities and blood in it, blanch it for about 2 minutes, then pour the beef out and rinse it for cooking.

3. Prepare half a pot of clear water and add beef. When cooking, don't put too much seasoning or spices. Just press a few slices of ginger to taste the fishy smell, and try to keep the original flavor of the soup. Never put salt. The salt will easily solidify protein, and the boiled soup will not be thick enough, and it will cause water loss. The beef tastes hard and hard. Clean the floating foam in the pot, and then cover the lid and boil for 2 hours.

4. Just drinking soup is too monotonous. Here, we prepare some yuba and vermicelli, and put them in clear water to soak their hair together. The most commonly used bean curd skin in Huainan area, yuba must be soaked in cold water, which makes it strong and not easy to boil. Put 0/00g of butter/kloc-into a pot, and then cut a little ginger and onion slices to prepare 30g of Chili noodles for later use.

5. Put the beef in another pot to boil until it has no fishy smell, then add the onion and ginger slices, fry the onion and ginger oil on low heat, and pick it out when the onion and ginger are fried to golden brown. At this time, turn off the torch and pour hot oil on the Chili noodles to stimulate the fragrance, and make butter chili pepper.

6. It's almost time. Let's open the lid and have a look. The beef can be gently penetrated with chopsticks, indicating that it has been cooked. If there is resistance when it is tied, and blood comes out, it needs to be cooked for a while, and the beef should be fished out and put aside to dry.

7. When drinking beef soup, you must season it in the bowl, so as not to affect the taste of the original soup. If you like the original flavor, you only need to add a little salt, not too much so as not to suppress the umami flavor of the soup. If the taste is heavier, you can add a little pepper, chicken essence or monosodium glutamate, and then add some butter chili pepper just prepared to increase the bottom flavor, and add a proper amount of beef soup.

8. Cut the chilled beef into beef slices according to the texture. The size and thickness of the meat slices are determined according to your own preferences. Then, put the beef slices, vermicelli and yuba into beef soup and cook them. Put them in a bowl and sprinkle with coriander. Serve.