Japanese style beef pot

Japanese style beef pot

Introduction:

"On a warm winter day, I love Japanese style beef pot, salty and sweet red soup, beef, vegetables and bean curd. When I wait for a moment, the water is bubbling, the meat is dyed from bright red into hemp color, and I dip in a mouthful of clear yellow egg liquid. This night is over!"

Production steps:

Step 1: clean all ingredients

Step 2: pour all the ingredients into the pot and add 400 ml of water

Step 3: fish out the mullet and onion

Step 4: add a little rock sugar

Step 5: pour into the hotpot, put the ingredients into the pot in turn, boil the meat and taste it

Materials required:

Sliced beef: 6 slices

Mushroom: 3

Tofu: 1 box

Flammulina velutipes: 1

Baby cabbage: 1

Carrot: a little

Jingcong: Half Root

Onion: half

MuYuhua: a little

Raw soy sauce: 4 teaspoons

Old style: 1 spoonful

Salt: right amount

Weilin: 4 teaspoons

Rock sugar: right amount

Note: the key flavor of beef pot soup comes from the fresh and sweet taste of MuYuhua, onion and Weilin.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and sweet