stewed beef tendon soup with peach
Ingredients: carambola,Jiang,horseshoe,of burdock
Recipe Recommendations
- of burdock appropriate amount
- horseshoe appropriate amount
- carambola appropriate amount
- Jiang appropriate amount
Steps for stewed beef tendon soup with peach
1
Wash the beef tendon meat; wash the carambola; peel the skin and wash it for later use.2
Boil a pot of water in the pan, put the beef tendon meat into the water, boil it, continue to blanch for 5 minutes, add cooking wine to remove the fishy smell.3
After 5 minutes, pick up the beef tendon meat and soak it in cold water to let the blood in the beef tendon meat flow out. Then change to a plate of water and continue to soak until the blood flow runs out.4
Take a soup pot, put the beef tendon soaked in blood into the pot, add 1000ML of water, add ginger slices, turn on high heat to boil, and reduce the heat to boil for 30 minutes.5
Carambola removes the edge of the raised part with a knife.6
Then cut the carambola into five-pointed stars.7
After boiling the beef tendon for 30 minutes, put the carambola and the chestnut into the pan, add salt, and simmer for another 20 minutes.