Ingredients and steps for peach stewed beef tendon soup

Everyone knows that carambola is a delicious fruit, but do you know that carambola can also be used as a cooking ingredient? Let me introduce it to you.

Peach Stewed Beef Shank Soup

Spring is the peak season for colds. Spring colds are often accompanied by sore throats, dry mouth and tongue, and other symptoms, which are very uncomfortable. At this time, you need to have a carambola beef tendon soup, which is very nourishing.

Ingredients for peach stewed beef tendon soup:

Beef tendon, water chestnut, star fruit, ginger

Steps for making peach stewed beef tendon soup

1. Wash the beef shank and carambolas; peel the shepherd's purse and wash them for later use.

2. Boil water in a pot, put the beef tendon into the water, bring to a boil and continue to blanch for 5 minutes, add cooking wine to remove the fishy smell.

3. After 5 minutes, take out the beef shank and soak it in cold water to let the blood in the beef shank flow out. Then change to another bowl of water and continue soaking until all the blood has flowed out.

4. Take a soup pot, put the beef tendon soaked in blood into the pot, add 1000ML of water, add ginger slices, bring to a boil over high heat, then reduce heat and simmer for 30 minutes.

5. Cut the carambola into pieces and remove the raised edges.

6. Cut the carambola into star shapes.

7. After the beef tendon has been cooked for 30 minutes, add the star fruit and shepherd's purse into the pot, add salt, and simmer for another 20 minutes.