Beef is not easy to rot, so pour more water and simmer over low heat for a long time. After stewing for about two hours, the beef is absolutely soft, rotten and delicious.
20G bean paste
5g chicken essence
5g ginger slices
10g scallion flowers
Step 1Rinse the sliced beef, boil it in the pot, remove it, wash and drain.
Step 2Put the spices into the spice bag for use.
Step 3Put salad oil into the pot, add butter, wait until the oil dissolves, add bean paste, stir fry ginger slices to make it fragrant.
Step 4Add water, sugar and chicken essence.
Step 5After the fire boils for 30 minutes, pick up the bean paste residue.
Step 6Put the beef pieces into the and put them into the spice bag
Step 7Simmer the soup over low heat for about 3 hours
Step 8After the soup is boiled, simmer over low heat for about 3 hours,
Step 9Scoop out and put on a plate, sprinkle with coriander and scallion.