Goji Bull Pizzle Soup
A rich, nourishing Sichuan soup stewed with beef pizzle and goji berries as its main ingredients.
Ingredients
water
1 kg
bull pizzle (from mature male yellow cattle, skin removed, split open and washed)
1 kg
chicken fat
to taste
chicken meat (for stewing)
to taste
ginger (smashed)
to taste
Sichuan peppercorns
to taste
cooking wine
to taste
goji berries
to taste
salt (add when serving)
to taste
MSG (add when serving)
to taste
Instructions
1
Prepare Ingredients
Take approximately 1 kg of the organ from a mature male yellow cattle, remove all outer skin, use a sharp knife to insert into the internal opening to split it open and wash thoroughly, blanch in boiling water then cool in cold water, tear off the floating skin, scrape off all impurities, then blanch several more times until no odor remains.
2
Initial Stewing
Fill an aluminum pot with 1 kg of water, add the bull pizzle, chicken fat, and chicken meat, bring to a rolling boil over high heat, skim off all foam, add the smashed ginger, Sichuan peppercorns, and cooking wine, then move to low heat to stew until the bull pizzle is 80% cooked.
3
Cut and Re-stew
Remove the bull pizzle and cut it into strips, strain the original broth through cheesecloth to remove impurities and pour it back into the pot, add the goji berries and the cut bull pizzle strips, then continue stewing until the meat is tender.
4
Season
Add an appropriate amount of salt and MSG to the soup bowl when serving.
