How to make beef soup better?

Beef soup is very popular in southern Fujian. Beef can be made into a beef soup that looks light but has a rich flavor by simply adding ginger slices. It is not difficult to make beef soup because it does not require too many ingredients. The taste of the beef itself is enough.

Method 1

1. Blanch the beef, remove the blood foam, and set aside.

2. Heat the cooking oil, pour the diced beef, diced potatoes and diced mushrooms into the pan and stir-fry. Add appropriate amount of cooking wine and stir-fry until the color is glossy and the mushrooms are fragrant. Add 1 or 2 drops of soy sauce to adjust the color.

3. Add water, then add peppercorns and aniseed (five-spice powder or thirteen-spice powder can also be used), cover the pot and continue heating until the beef is soft and the soup is thick, then turn off the heat.

4. Add salt, MSG, chopped green onion and coriander, season and serve.

Method 2

1. Wash the beef shank, put it into a stew pot, add water twice the height of the beef shank, add angelica, boil over high heat, skim off the foam, then simmer over low heat for 3 hours until the beef is stewed, and tear into shreds after cooling to room temperature;

2. Heat a small saucepan over high heat, add a proper amount of oil, add enoki mushrooms and mung bean sprouts, turn to medium heat, stir-fry until soft, add beef stew soup, and bring to a boil over high heat;

3. Add tofu cubes, bring to a boil over medium heat, and season with salt;

4. Add shredded beef and vermicelli, bring to a boil over medium heat, then turn to low heat and simmer for about 2 minutes. Turn off the heat when the vermicelli is cooked through.

5. Sprinkle a little pepper before serving, and add chopped green onion and coriander.