First take a savory beef broth, then take a bite of river powder and then add a soft rotten beef. The soup is mixed with the flavor of various spices, the fragrance of basil leaves, the freshness of lemon, and the crispness of this green bean sprout in the river powder. It is really a big mouthful of meat and a big mouthful of soup. Cooking time: 9 hours of soup, 15 minutes of production time. Follow WeChat: HomeMadeGreat Check out the detailed steps and practices, and more.
Put the beef bones (oxtail) in the oven and bake them out.
Bake slightly slightly, about 200 degrees and 25 minutes.
Remove the bovine bone (oxtail), do not change the tin foil, continue to roast the onion for 200 degrees for 20 minutes, until the onion is a little burnt. However, because I was in a hurry, I put the chopsticks directly on the gas stove and baked them in just 2 minutes.
Many people say that the spices should be baked in the oven, but I think it can be done directly without using the hot pot. Put in the star anise and cinnamon in a small fire for 2 minutes.
Then add cumin and cloves and fry for another minute.
The fennel can change color. During the period, keep shaking the pot and avoid the paste. Since no sorghum seeds were purchased, they were not released.
Pour all ingredients into the pot.
Pour all ingredients into the pot.
The burdock should first smash it first with water. Note: The grease on the baking tray in the oven should also be poured into the stockpot.
Filled with water (30cm caliber, 50cm high pot), there are 6 oxtails, 1.5kg burdock, 3 half onions, 1 thumb-sized ginger, scallion cut, 2 octagonal, 1.5 tablespoons Fennel, 4 cloves, 1 large piece of cinnamon (twice in the picture above). Add 5 tablespoons of brown sugar, 5 tablespoons of salt, 5 tablespoons of soy sauce, and 5 tablespoons of fish sauce. The fire is boiled and turned to a small fire for 8 hours.
Wash the green bean sprouts, basil leaves, yellow lemon, diced green lemon, chopped parsley.
Cut the onion and chop the shallots.
Beef fillet slices are ready for use.
Since I don't have fresh river powder here, I can only use dry river powder instead. The dry river powder needs to be brewed and cooked the night before, otherwise it will be very embarrassing to eat. Boil the cooked river powder and put the sirloin, beef balls, oxtail, and raw beef.
Sprinkle with onion, chopped shallots and parsley.
Pour the prepared beef broth.
Finally, according to your own preferences, put some raw green bean sprouts, basil leaves, coriander, lemon, small red peppers (not spicy...), and Vietnamese vanilla with small serrations (not bought), the meat can squat Seafood sauce and Vietnamese spicy sauce, but I usually put the seafood sauce directly in the soup.
The long-lost Vietnamese powder was finally eaten by me, full of happiness. First take a savory beef broth, then take a bite of river powder and then add a soft rotten beef. The soup is mixed with the flavor of various spices, the fragrance of basil leaves, the freshness of lemon, and the crispness of green bean sprouts in river powder. It is really a big mouthful of meat and a big mouthful of soup. The taste is almost the same as the Vietnamese pho, which I have eaten before. The only difference is that the flavor of the spice does not seem heavy enough, and it can be adjusted later.
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Note 1: This pot of soup is a 30cm caliber -50cm high soup pot. Note 2: When I saw many places to make beef bone soup, the onion was not to the outermost layer of skin. It was directly roasted and cooked directly, but since I did not buy the skin, I used it. Note 3: The grease on the baking tray in the oven should also be poured into the stockpot. Note 4: When you are in the soup, you must try it, don't season it.