Polygonatum Odoratum Beef

Polygonatum Odoratum Beef

　　A traditional home-style dish. Made with Polygonatum odoratum, beef, refined salt, and broth. The Polygonatum is first placed in an earthenware pot with broth to simmer and develop flavor, then beef and seasonings are added and cooked until the meat is tender and the broth is rich. It is then served in a bowl.

　　Benefits:

　　Nourishes yin and enriches blood, moisturizes skin and brightens complexion. Suitable for those with sallow complexion, dry skin, and skin pigmentation caused by yin and blood deficiency

　　Ingredients:

　　700 g beef, 60 g Polygonatum odoratum, 6 g peach kernels, 2 slices ginger, salt, and an appropriate amount of Sichuan peppercorns.

　　Preparation method:

　　Wash the beef, cut it into chunks, and blanch in boiling water to remove any strong smell;

　　Clean the Polygonatum odoratum; peel the peach kernels;

　　Place the beef, Polygonatum odoratum, peach kernels, ginger, and Sichuan peppercorns into a pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 2–3 hours. Season with salt before serving.