Recipe Introduction This Beef Tongji Jelly can replenish qi and blood, strengthen muscles and bones, strengthen the stomach and aid digestion. It also has the effects of dispelling wind and relieving pain, warming meridians and unblocking collaterals.

It is very suitable for people with cold hands and feet in winter, weak muscles and bones, or pain in limbs and bones.

The crystal clear meat jelly is elastic, and the meat and tendons faintly exposed inside are very appetizing.

During the festival, the whole family sits together and drinks a cup of warm old wine with this dish. People can't help but say: "How wonderful life is."

Ingredients: 300g beef ribs, 300g beef tendons, 1 piece of pork skin about 200g, 2 green onions, 3 slices of ginger, 1 slice of cinnamon, 2 star anise, 1/2 tablespoon of Sichuan peppercorns 8g, 1 red pepper, 2 tablespoons of rice wine 30ml

, 3 tablespoons of soy sauce 45ml, 1 teaspoon each of salt and pepper 5g, 1 tablespoon of rock sugar 15g Method 1. Remove the fine hair from the pig skin, wash it separately with the beef ribs and tendons, blanch them in boiling water to remove the blood, and drain

Out of spare.

2. Wash the green onions and cut into long sections.

Wash and slice the ginger, take one piece and cut into shreds.

Wash the red pepper and remove the stems.

3. Bring half a pot of water to a boil, add all ingredients and rice wine, then reduce to low heat and simmer for about two hours.

4. Pick out the onions and ginger, take out the beef ribs, beef tendons and pork skin, cut them into cubes, put them into another small pot, add salt, soy sauce, pepper and rock sugar, then pour in an appropriate amount of soup and continue to marinate for about 40 seconds

minutes, turn off the heat and let cool.

5. Strain the soup and pour it into a square crisper. Pour in the beef ribs, beef tendons and an appropriate amount of marinated pork rinds. Stir gently and mix well. Cover and refrigerate for about 3-4 hours until completely solidified into chunks. Take out and slice them.

, sprinkle with shredded ginger or coriander.