Stewed Beef in Clear Broth

Stewed Beef in Clear Broth

　　1. Wash the beef, cut it into small pieces, and dice the carrot into roughly chopped chunks or cylindrical shapes.

2. Place the beef pieces in a pot of cold water, bring to a boil over medium heat for a short while, then pour off the bloodied water and rinse the beef. In a large clay pot, put in the beef pieces, fill with water, add scallion segments, ginger slices, and cooking wine. Bring to a boil, skim off the foam, then reduce to low heat to maintain a gentle simmer. Simmer for 3 hours until tender, remove the scallions and ginger, add the carrots, and continue stewing until very soft. Sprinkle with pepper and minced celery before serving.

Ingredients: 600g beef, 250g carrots, 15g cooking wine, 20g scallion segments and ginger slices, 3g salt, 2g MSG, 1g pepper, 12g minced celery.

Stewed Beef in Clear Broth is made with selected Cangyuan black beef, seasoned with local spices and slow-cooked for a long time until tender yet firm.