Editor: Chinese Food Network Mobile site
1. Cut the beef shank into pieces, season with salt,soy sauce,pepper powder, cornstarch, cooking wine, mix well and marinate for 30 minutes.
2. Peel off the tomatoes and cut them into cubes, slice the mushrooms into quarters, and dice the onion.
3. Heat oil in a wok, add ginger and onion to stir-fry until the onion is soft, then add half of the tomatoes, season with salt and sugar, cook into tomato sauce, transfer the beef shank into the same pot for stewing, till it turns color add 4-6 bowls of water to cover.Beefinto a clay potand simmer over high heat for 20 minutes then switch to low heat and cook for 1.5 to 2 hours.4. Add the mushrooms about 1.5 hours after the soup boils, return to boil again, then add the remaining tomato cubes into the same pot. Cook until the beef shank is soft and tender, add scallions before turning off the heat, cover the clay pot and it's done.
Tip
The slight acidity of the tomatoes paired with the beef's rich flavor makes this soup very aromatic and appetizing. It is perfect for serving with rice or noodles. If you prefer to drink the soup, you can add more water and use less salt.
