1. First of all, we put the beef soaked in water for 3 hours, during which time every hour to change the water, fully remove the blood stains inside.

2. Then the soaked beef cold water into the pot for boiling water, often to the beef turned so that it is evenly heated, this step is mainly to remove the impurities and blood inside, about 2 minutes of blanching, the beef out of the rinse ready to cook.

3. Prepare half a pot of water into the beef, cooking, do not put too much seasoning or spices, just a few slices of ginger to pressure the fishy flavor can be, try to keep the soup original flavor, never put salt, salt is easy to make the protein coagulation, cooking out of the soup is not enough to thick white, but also cause the loss of water, beef tastes dry and hard hair, the pot of froth to beat the clean, and then covered with a lid on the pot on a medium flame! Cook for 2 hours.

4. only drink soup is too monotonous, here we prepare some bamboo and fans, together with the soaking in water, Huainan area is most commonly used is the tofu skin, bamboo must be used in cool water soaking, eat only strong and not easy to boil rotten, 100 grams of butter into the basin, and then cut a little ginger and green onion slices, ready to chili 30 grams of standby.

5. Another pot of hot beef into the simmering, simmering no fishy, and then into the onion and ginger, open a small fire to fry the inside of the onion and ginger oil, onion and ginger frying dry fried into a golden brown when picked out do not, this time turn off the fire hot oil poured on the chili pepper to stimulate the flavor, made into a butter chili.

6. time is almost up, we open the lid to see, beef can use chopsticks to gently penetrate the instructions have been cooked, if the zha when there is resistance, and there is blood out of the need to cook a little while longer, the beef fished out and put aside to dry.

7. Drinking beef soup must be seasoned in the bowl, do not affect the flavor of the original soup, like the original flavor of the original only need to add a little bit of salt can not be too much so as not to suppress the fresh taste of the soup, the taste of some heavy can put a little pepper, chicken essence or MSG, and then put some of the butter just ready to increase the bottom of the flavor of the butter Chili, samples of the appropriate amount of beef soup.

8. cooled beef, top grain cut into beef slices, the size and thickness of the meat according to their own preferences to decide, and then the beef slices, fans and bamboo together into the beef broth cooked, served in a bowl sprinkled with cilantro delicious that is completed.

Technical points:

1. cook beef only need to add a few slices of ginger to avoid fishy, do not put too many spices, so as not to affect the fresh flavor of the soup.

2. The oil temperature should not be too high when stirring the oil, so as not to fry the chili noodles.