Beef and vermicelli soup(niu rou fen si tang )

Beef and vermicelli soup

Introduction:

"Every time I go to metro, I will buy more beef and pork. When I go home, I will separate them and freeze them in the refrigerator. It's getting colder. It's comfortable to drink some hot beef soup. "

Production steps:

Step 1: wash the beef, put cold water into the pot, add cooking wine, ginger, scallion, blanch.

Step 2: prepare the seasoning, put it into the seasoning box or wrap it with gauze.

Step 3: soak the vermicelli in cold water in advance.

Step 4: add appropriate amount of cold water to the pressure cooker, bring to a boil, add the boiled beef, add ginger slices, cooking wine, scallion and the seasoning in step 2, cover, inflate and press for about 10 minutes.

Step 5: after exhausting, take out the beef and let it cool (if you have time, it's better to cool it thoroughly, otherwise it's not easy to cut), slice it.

Step 6: take out the seasonings, ginger slices and scallions in the beef soup. Pour the soup into the casserole, bring to a boil, add the vermicelli and cook until 8.

Step 7: add beef slices.

Step 8: finally, sprinkle chopped coriander and garlic, add salt to taste.

Materials required:

Beef: About 400g

Fans: right amount

Coriander: 4

Garlic sprouts: 4

Scallion: right amount

Ginger: moderate

Fragrant leaves: appropriate amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Star anise: right amount

Fennel: right amount

Salt: right amount

Cooking wine: moderate

Note: it's better to cool the beef thoroughly before slicing it.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Niu Rou Fen Si Tang