Editor: Chinese Food Network Mobile site
remove them from the pot, rinse with hot water.2. Place the rinsed beef chunks in a clay pot that has been heated with half a pot of boiling water, add the spice ， ， 1bag, and scallions, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour.
3. Wash and peel the tomatoes, cut into large pieces, add them to the pot and stew for 15 minutes.4. Add ，potatoes, carrots, and cabbage, cut into chunks, put them in the pot and simmer for half an hour until soft, then season with salt before serving.
3.Tip1. Beef ，should be rinsed with hot water after removing the blood foam to make the broth clearer.The water in the clay pot should also be heated, if using cold water, the meat will tighten when it meets the cold, making the internal proteins less likely to dissolve into the broth, and the meat will not soften easily.2. If you do not like beef, you can use bacon slices as a substitute.
1,Beefbleed out and then rinse with hot water to make the soup clearer.The water in the sandpot should also be hot. Using cold water will cause the meat to tighten when it encounters the cold, making it harder for the proteins to dissolve into the broth and making the meat less tender to cook.Proteinwill not easily break down in the soup, and the meat will also be harder to cook.
2,baconslices can be used instead if you do not like beef.
