Ingredients
500 g beef short ribs (about 1 lb), 5 g garlic chives, thinly sliced.
Seasonings
Vegetable oil 20 g (about 1½ tablespoons), salt 10 g (about 1½ teaspoons), MSG 2 g (about ½ teaspoon), cooking wine 12 g (about 1 tablespoon), ground white pepper 0.5 g (about ¼ teaspoon), scallion sections 15 g (about 2-3 scallions, cut into 2-inch pieces), ginger 7.5 g (about 1-inch piece, smashed).
Instructions
1. Wash the beef short ribs, cut into small cubes, blanch in boiling water, then remove and rinse in cold water until clean.
2. Place a wok over high heat, add vegetable oil and heat until hot. Add the beef chunks, scallion sections, and ginger pieces, stir-frying until fragrant. Transfer everything to a clay pot, add enough water to submerge the beef, then add cooking wine. Cover the pot, bring to a boil, then reduce to low heat and simmer until the beef is tender and falls apart. Season with salt, MSG, and white pepper. Transfer to a soup bowl and sprinkle with shredded garlic chives. This dish features tender, fall-apart beef with a clear, savory broth. It is rich in protein, fat, and various vitamins and minerals including calcium, phosphorus, iron, zinc, niacin, and vitamin E.