Ingredients
400 g beef shank, 100 g each of carrot and white radish, 50 g rehydrated kelp.
Seasonings
15 g scallions (cut into pieces), 5 g ginger (sliced), 4 teaspoons salt, 2 teaspoons MSG, 2 tablespoons cooking wine.
Steps
1. Wash and peel the carrots and white radish, then cut into rolling knife chunks; rinse the rehydrated kelp; wash the beef shank, cut into large pieces, blanch in boiling water for 3 minutes, then drain and rinse clean.
2. Place a clay pot over heat, add enough water to bring to a boil, then add the beef, carrot, daikon radish, and kelp. Simmer over medium heat for 2 hours. Season with salt, MSG, and cooking wine, stirring to combine, then remove from heat and serve in bowls.