Clear stewBeef shankIngredients for the soup: 300g beef shank,potato80g, Chineseradish30g，ginger25g, salt

How to make clear stewed beef shank soup

1 Peel and wash the potatoes and carrots then cut them into dice, wash the beef shank and cut it into pieces about 3 cm in size, slice the ginger.carrot2 Heat a pot, add

blacksesame oil, add ginger slices, fry over low heat until the ginger slices turn golden yellow and wrinkled. Then add the beef shank and quickly stir-fry for a few seconds before adding water.3 Boil over high heat, use a spoon to skim off the foam, stirring while skimming to bring more foam from the bottom of the pot up to the surface.beef

4 After all the foam is removed, reduce the heat to medium-low and simmer for about 1.5 hours. Add the potatoes and carrots, boil over high heat again, then switch back to a lower heat and cook for another twenty minutes or so. Serve by adding a little salt.Beef,, allowing the blood to rise to the surface.Bloodmucus should be skimmed off before switching to medium heat and cooking for about one and a half hours.

After skimming the foam, add potatoes and carrots, bring to a boil, then cook on medium heat for about twenty minutes. Serve with a small amount of salt.