Goji Beef Tendon Vitality Soup

Name: Goji Beef Tendon Vitality Soup
Prep time: 45 min
Cook time: 3 h 15 min
Total time: 4 h
Cuisine: Chinese
Ingredients: 1000 g Yellow beef tendon (soak in hot water until expanded, split lengthwise into two pieces, scrape clean, rinse, cut into strips or blocks); 500 g Fatty hen meat (reserve for other use after stewing); 15 g Goji berries (pick out impurities, pack in cheesecloth bag); 50 g Cistanche (wash clean, soak thoroughly in wine, steam for 2 hours, slice, pack in cheesecloth bag); 3 g Sichuan peppercorns; 20 g Lard; 20 g Cooking wine; 1 g MSG; 3 g Salt; 10 g Ginger

A nourishing Sichuan soup that supports liver and kidney health, replenishes vital essence, and moistens dryness, with soft, silky whip meat and a rich, fragrant broth.

4 hours

Easy

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Ingredients

Yellow beef tendon (soak in hot water until expanded, split lengthwise into two pieces, scrape clean, rinse, cut into strips or blocks) 1000 g

Fatty hen meat (reserve for other use after stewing) 500 g

Goji berries (pick out impurities, pack in cheesecloth bag) 15 g

Cistanche (wash clean, soak thoroughly in wine, steam for 2 hours, slice, pack in cheesecloth bag) 50 g

Sichuan peppercorns 3 g

Lard 20 g

Cooking wine 20 g

MSG 1 g

Salt 3 g

Ginger 10 g

Instructions

Step 1

Soak the beef tendon in hot water until it expands, split it lengthwise into two pieces, scrape it clean, then rinse in cold water for 30 minutes. Pick out impurities from the goji berries. Wash the cistanche clean, soak it thoroughly in an appropriate amount of wine, steam for 2 hours, then remove, rinse clean, and slice for later use.

Step 2

Add clean water to a clay pot, put in the beef tendon and bring to a boil, skim off any surface foam. Add ginger, Sichuan peppercorns, cooking wine, and chicken meat, bring to a rolling boil over high heat, then reduce to low heat to stew. Turn the ingredients once every hour. When the beef tendon is about 60% cooked, use clean cheesecloth to strain out the ginger and Sichuan peppercorns from the soup.

Step 3

Bring the soup back to a boil over high heat, add the goji berries and cistanche packed in cheesecloth bags, then reduce to a low simmer until the beef tendon is about 80% cooked. Remove the beef tendon, cut it into 3 cm strips or blocks, return it to the clay pot to stew until tender. Remove the chicken meat to reserve for other use, take out the herb bags, then add MSG, salt, lard and other seasonings to taste, and the dish is ready.