material

Beef tendon 400g, white radish 250g, carrot 100g, onion 1/4, Chinese cabbage 150g, tomato 1 and ginger 1.

working methods

1: Cut radish and carrot into 0.5cm thick slices.

2: Slice the onion. Seedless tomato slices. Dice cabbage. Wash ginger.

3: After boiling the pot of water, cook the beef tendon and remove the blood.

4: First, put the original beef tendon, white radish, carrot and ginger slices into the pot, add water, boil, remove impurities, cover the pot and turn to low heat 1 hour. 1 hour later, add onion, tomato and cabbage, continue to cook for 20 minutes on low heat, take out beef tendon slices, put them back in the pot, boil them again, and season with salt.

5: Beef tendon can also be sliced and put only half of it back into the soup, and the remaining half can be put on a plate, and chopped green onion dipped in soy sauce can be turned into a side dish.