The following words are not much to say. Today, I will share with you the practices and details of beef soup. I will use the simplest words to express it so that everyone can understand it. Watch it with me.

Prepare materials.

Ingredients: a catty of beef.

Accessories: a little onion ginger, a radish, a little coriander, cooking wine 10g, salt 3g, chicken essence monosodium glutamate1g.

Steps of beef soup

Step 1: Clean the bought beef, chop it into pieces with uniform size (it doesn't matter if it is bigger, it will shrink when it is stewed later), then put it in a pot and soak it with enough water for more than 4 hours (the purpose of soaking is to remove blood, so that the taste will be reduced when it is cooked later).

Step 2: Then clean all the prepared auxiliary materials (the ingredients of the stew must be cleaned, otherwise it can be seen at a glance), then cut the onion into chopped green onion, cut the radish into small hob pieces (slightly smaller, so that the pot looks more symmetrical with the beef), and cut the ginger into small pieces for use (water-shaped pieces).

Step 3: Add clean water to the pot, blanch the beef (the purpose of blanching is to remove dirt, and the smell of the pot will be greatly reduced), and then pour it out after three minutes (the blanching time must be long, so that the blanching effect can be achieved).

Step 4, then scrub the pot clean, then add water (adding more water this time will affect the taste of the soup), add ginger slices and a proper amount of cooking wine, and add the previously blanched beef.

Step 5: Bring the fire to a boil, and then simmer for 90 minutes. When the beef is slightly chewy, add the white radish and simmer for 10 minute (all the ingredients are cooked at this time), add the seasoning such as salt, chicken essence and monosodium glutamate (the taste is refreshing), and finally put it on a plate, sprinkle with chopped green onion and coriander, and call it a day.

Summary of beef soup

The practices and steps I share are what I have seen and done since I was a chef for more than ten years. In fact, if this beef ingredient is changed into braised pork, there is no need to soak blood in the early stage. Maybe some people will be curious, won't it be tricky not to soak in blood? In fact, braised beef must also be bloody, so that the beef made is fresher and more delicious (braised dishes are relatively heavy in color, so don't be afraid to affect the color of soup).