Take 600 grams of beef, wash it repeatedly with clear water, soak it in clear water for about half an hour, soak it in bloodletting water, take it out and drain it, and cut it into small pieces for later use.

Take a large pot, add a proper amount of cold water, put the cut beef into the pot, cook for about 20 minutes, take it out after bleeding, and rinse the beef with hot water.

Take a large soup pot, add a proper amount of water, bring it to a boil over high fire, add the scalded beef, add a few slices of ginger, star anise, cinnamon, fragrant leaves and grasshopper, bring it to a boil over high fire, and continue to boil over low fire for about 1 hour.

Wash one potato and one carrot, cut them into small pieces, put them in the soup pot above, and boil them over high fire.

Cook it again, then turn to low heat and stew for about an hour until the meat is soft and rotten.

Turn off the heat, season with a little salt and pepper, and sprinkle with some coriander leaves.

Cooking skills of stewed beef soup

1. It is best to choose the part with a little more fat for beef, so that the cooked meat will not be dry and tasteless.

Don't add salt to the soup first, beef is not easy to be soft and rotten, and it tastes bad at the same time. You can add some salt to taste after stewing.

3. Pay attention to choosing fresh and clean beef when buying beef. Don't choose stale beef. You can smell it if it is sour. If it is, it is not fresh and can't be bought. And if the meat is elastic and the color is even and shiny, it is fresh and does not deteriorate.