Seasonings
400 g cooked beef (about 14 oz), 150 g salted preserved mustard greens (about 5 oz), and a small amount each of carrot and red bell pepper.
Seasonings
Finely chopped scallion and minced garlic, 5 g each; fine salt, 1 teaspoon; beef bone broth, 1500 g (about 6 1/3 cups); vegetable oil, 2 tablespoons.
Steps
1. Soak the preserved mustard greens in fresh water to remove excess salt, then drain and chop finely; cut the cooked beef into chunks; wash and peel the carrot, then julienne it; wash the red bell pepper, remove the stem and seeds, and julienne it.
2. Heat oil in a pot until hot, first add scallions and garlic and stir-fry until fragrant, then pour in beef bone broth, add the beef and preserved mustard greens and bring to a boil, then add shredded carrot, shredded red bell pepper, and salt, cook for about 15 minutes, then remove from heat and serve.