The practice of clear soup and fat beef rolls sharing the practice of clear soup and fat beef rolls

1, raw materials: Salicornia bigelovii Torr150g, beef slices (length10cm, width 5cm and thickness 0.2cm) 200g, Flammulina velutipes100g, and Chinese kale 60g.

2. Seasoning: 20g of soy sauce and wet starch, 200g of clear soup, 5g of salt10g of chicken powder10g of fish sauce, shredded onion, shredded ginger, shredded red pepper and 300g of salad oil.

3. Wash Salicornia bigelovii Torr, soak in boiling water for 1 min, take out, shower with cold water, soak in clear water for 6 hours, and take out; Wash Chinese kale, peel off old skin, slice, thickness 0.2 cm; Wash Flammulina velutipes, put it in boiling water for 3 minutes, take it out and cool it with clear water; Add salt 5g to beef slices, and wet starch 15g.

4. Wrap 6 grams of Flammulina velutipes and 5 grams of Salicornia bigelovii Torr 15 grams with fat beef slices, roll them into rolls, and glue the mouth with 5 grams of wet starch at the seal.

5. Put salad oil in the pot. When it is 50% hot, put it in a fat beef roll and slide it for 2 minutes. After taking out, put them into the pot one by one; Add 2g of salt into boiling water, blanch for 0/min/kloc, take it out and let it cool, and place it between fat beef rolls at intervals.

6. Put clear soup in the pot, add soy sauce and fish sauce to boil, add 8 grams of salt and chicken powder to taste, pour it on the fat beef roll, sprinkle with shredded onion, shredded ginger and shredded red pepper, stew for 3 minutes without cover until the soup boils, and serve.