Accessories: 40g of Angelica sinensis and 60g of dried jujube.

Seasoning: 3 grams of salt.

The practice of Danggui beef soup:

1. Wash beef and cut into pieces.

2. Wash Angelica sinensis and red dates (core removed)

3. Put all the materials into the pot, use appropriate amount of water, and simmer until boiling.

4. Cook with slow fire for 2-3 hours, and season with salt.