Ingredients: beef

Accessories: bean curd skin, vermicelli, butter, chili powder, garlic sprout, coriander, rhizoma kaempferiae, cinnamon, star anise, tsaoko, fragrant leaves, fragrant sand, licorice, pepper, dried tangerine peel, fennel, dried pepper, Fritillaria, citronella, onion and ginger.

1, all kinds of spices, and the dosage is properly adjusted according to personal taste.

2. Wash the beef bones (be sure to break them to expose the bone marrow) and beef (be washed with water) and put them in a spice bag, with onions and ginger for later use.

3. Cook bone soup and add appropriate amount of salt and chicken essence to taste.

4. Slice the cooled beef and soak the vermicelli for later use.

5. Cut the bean curd skin into filaments for later use.

6. Put the vermicelli, shredded tofu skin and beef slices into a colander, and put them into a soup pot to be evenly scalded.

7. Add minced garlic and coriander to make a bowl of attractive Huainan beef soup, which will taste better with bread, cakes, Melaleuca cakes and some small cold dishes.