200g beef
1 bean skin
20G vermicelli
2G pepper
2G scallion
2G tangerine peel
3 G shredded ginger
2G chicken powder
3 G cooking wine
2 g salt


Step 1
200g beef, put it into the pot with cold water, blanch it to remove the fishiness and blood foam

Step 2
Shred 1 piece of bean skin, slice beef, boil with water, pour in bean skin and blanch for 30 seconds and remove

Step 3
Add 20g vermicelli and blanch water

Step 4
Put 2G pepper, 2G scallion, 2G tangerine peel, 3G shredded ginger, 2G chicken powder, 3G cooking wine and 2G salt into the pot and bring to a boil

Step 5
Pour in vermicelli, bean skin and beef and simmer over low heat for 3 hours

Step 6
Pour some chili oil and coriander out of the pot to finish