Ingredients:

Main ingredients:Beef shank750 grams.Water-soakedDried mushroom25 grams, net weightWinter bamboo shoot150 grams.

Seasonings:Chinese angelica25 grams, garlic 1 gram,Ginger0.5 grams, Shaoxing wine 50 grams,Sugar10 grams,Soy sauce15 grams,Monosodium glutamate10 grams,Black pepper powder1 gram, pork bone broth 750 grams,Sesame oill gram,Peanut oil50 grams.

Preparation:

1. Wash the beef shank and boil it in boiling water for 20 minutes, then remove it and cut it into pieces measuring 3.3 cm long and 2.6 cm wide.Cut the winter bamboo shoot into chunks, and slice the dried mushroom.Wrap Chinese angelica in a cloth bag.

2. Heat a wok over high heat and add peanut oil until hot. First, stir-fry the garlic and ginger for a few moments, then add beef shank, winter bamboo shoot, and dried mushroom. Add Shaoxing wine, sugar, soy sauce, and stir-fry for 10 minutes. Then pour in the bone broth, bring to a boil, and transfer everything intosandpot.Add the Chinese angelica bag, cook over low heat for 4 hours until the meat is tender and the soup thickens. Remove the Chinese angelica, add monosodium glutamate to taste, mix well, remove from heat, pour into a bowl, drizzle with sesame oil, and sprinkle with black pepper powder before serving.