Ingredients
300 g beef, 50 g each of Sichuan preserved mustard greens (pickled vegetable) and carrot.
Seasonings
5 g each minced scallion, minced ginger, and minced garlic; salt, MSG, cooking wine, sesame oil, and vegetable oil to taste.
Preparation
1. Trim the root and peel the carrot, wash it, then cut into rolling knife chunks.
2. Soak the preserved mustard greens in fresh water for 1 hour to remove some of the saltiness, then drain and cut into thin strips.
3. Trim the sinew from the beef, then soak and rinse to remove any blood. Cut into small pieces, blanch in boiling water, then remove and rinse under cold water. Drain well.
Steps
1. Heat vegetable oil in a wok or pot over medium-high heat, then add chopped scallions, ginger, and garlic, stirring briefly to release their fragrance. Splash in cooking wine, add the beef chunks, and stir-fry continuously over low heat until the beef is dry and all moisture has evaporated.
2. Then add enough water to cover the beef chunks, simmer over low heat until the beef is tender, add the shredded pickled mustard greens and carrot chunks, and continue cooking for 10 minutes.
3. Season with salt and MSG to taste, drizzle with sesame oil, then transfer to a large soup bowl and serve.