Fuyang Chahua Beef Soup
A steaming bowl of Fuyang Chahua Beef Soup with milky white broth, tender beef, silky vermicelli and tofu skin, hearty and warming.
Ingredients
15 items- Beef shank 1 lb
- Beef bones 1 lb
- Vermicelli (rice noodles) 3.5 oz
- Tofu skin (千张) 3.5 oz
- Cilantro 2 sprigs
- Ginger 1 piece
- Scallion 1 stalk
- Cooking wine 2 tablespoons
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Rock sugar 0.7 oz
- Spice packet 1 packet
- Salt 1 teaspoon
- White pepper 1/2 teaspoon
- Sesame oil 1 teaspoon
Nutrition
Steps （6 steps）
Place beef shank and bones in cold water, add ginger, scallion and 2 tbsp wine. Bring to boil over high heat, skim foam, cook 2 min, then drain and rinse.
Put bones in soup pot, add enough water and spice packet. Bring to boil, then reduce to low heat, simmer gently for 2 hours until broth turns milky white.
For beef shank, put in a pot with water to cover, light soy sauce, dark soy sauce and rock sugar. Boil then simmer for 40 min, turn off heat and let soak 20 min. Slice thinly when cool.
Soak vermicelli in warm water for 15 min until soft. Slice tofu skin into thin strips. Chop cilantro.
Strain the bone broth into a pot, discard solids. Add beef slices, vermicelli and tofu skin. Bring to boil over medium heat, then simmer for 3 minutes until vermicelli is translucent and tofu skin tender.
Season with 1 teaspoon salt and 1/2 teaspoon white pepper. Stir well, taste and adjust. Sprinkle cilantro and drizzle 1 teaspoon sesame oil. Serve hot.
Tips
Separate handling of beef bones and shank ensures clear broth and tender meat. Adding rock sugar to braising liquid keeps meat succulent. Strain broth for a clean finish. Add vermicelli last to keep it chewy.
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