Practice of Korean spicy beef soup(han guo la wei niu rou tang de zuo fa )

Practice of Korean spicy beef soup

Introduction:

"Spicy beef soup" spicy beef soup is a very spicy soup made by boiling beef, onion, bracken, mung bean sprouts, taro and other vegetables in a pot. In the sultry summer, when you lose your appetite, this dish is of course of great help to restore vitality. In South Korea, we have the habit of eating dog soup in dog days. It's prepared for those who can't eat dog meat. It's made of beef. The Korean name is "Rougou sauce". Here "meat" refers to beef. "

Production steps:

Materials required:

Beef: 400g

Pretty: moderate

Scallion: 100g

Garlic: 42g (6 pieces)

Clear sauce: 18G (1 tbsp)

Minced green onion: 28g (2 tbsp)

Mashed garlic: 16g (1tsp)

Chili oil: 26G (2 tbsp)

Sesame oil: 6.5g (1 / 2 tbsp)

Pickled fern: 100g

Soft taro: 100g

Mung bean sprouts: 200g

Water: 600g (3 cups)

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Han Guo La Wei Niu Rou Tang De Zuo Fa