material

Beef tendon 400g, burdock 100g, white radish 1 (about 300g), white tofu 1 (200g), medlar 1 spoon (15g) and ginger1.

working methods

Wash the beef tendon and cut it into small pieces with a 3cm square knife. Peel the white radish and cut it into hob blocks. Slice ginger for later use. Peel burdock, cut it into oblique sections, and put it in water for later use. Cut tofu into pieces with a thickness of 1cm.

Put the beef tendon in a pot, add a proper amount of water (not more than 2 fingers wide), bring it to a boil over high fire, then take out the beef tendon, wash it thoroughly, and remove blood foam.

Put beef tenderloin, white radish, burdock and ginger into a pot, add 1500ml water, bring to a boil with high fire, and then turn to medium heat for 90 minutes until the white radish becomes transparent and can be easily pierced with chopsticks.

Add tofu, medlar and salt, boil the soup again, then cover and stew for 2 minutes.