Can I use auricularia instead of mushrooms to make beef soup? How to make it?

Beef, mushrooms and fungus can usually be cooked together. Quanzhou beef snacks have a long history, and the most famous is beef soup. The beef soup has the mellow flavor of beef, and the soup has a touch of ginger, which is a mixture of two flavors, fragrant but not greasy, and tastes better. Beef soup can be soft or hard, the biggest difference is whether the beef is chopped or sliced. Like Quanzhou beef soup, Xihu beef soup is soft soup, beef is broken, and beef soup is reddish. Fujian Jinjiang beef soup and Shishi beef soup are both hard soups. Ingredients: shredded ginger, beef with mushrooms, tomatoes, sesame oil and chopped green onion.

Practice: After the water in the pot is boiled, add a lot of shredded ginger. Clip the prepared raw beef soup into strips with chopsticks and put it into the pot. Add chopped tomatoes and mushrooms and watch you roll. After adding salt, turn off the fire and drop some sesame oil. Sprinkle chopped green onion after serving the bowl. If you like vinegar, you can also add vinegar to help absorb the nutrients in beef.

Slice beef, add baking soda and water to make beef sticky (key step), and add soy sauce, black soy sauce, aged vinegar and chopped green onion. Grab the dry mud evenly, add a proper amount of water, then crush it with a wooden stick (this step is omitted for the hard soup), and finally beat it on the chopping block for a few minutes. Can make ingredients better integrated into beef. Put the beef bone soup into a pot (if it is too strong, dilute it with water) and bring it to a boil. Add ginger and heat for one minute over medium heat. Stir-fry the beef in the pot one by one, and then turn to a big fire. Put shredded ginger and scallion into a bowl, and transfer the meat mixture to the bowl.

Beef soup is ready. Inject no more than 2/3 cold water into the pot; Add beef and sprinkle it in the same direction with a spoon; Boil the fire to remove floating foam; Add Jiang Mo and diced mushrooms, reduce the heat, cover and stew for 10 minutes. Kind of like soup. Stewed soup will taste stronger, and meat will be softer without running. Add some salt and white pepper to medium heat (I'm not going to use this), sprinkle with starch to thicken the sauce and stir with a spoon. Starch will thicken the soup. Turn off the heat or turn off the heat, and stir the egg liquid and soup, because the starch soup is thick, and the eggs are easy to slice and sprinkle on it like flying catkins; Sprinkle with chopped green onion and coriander; Serve with sesame oil.