Ingredients
400 g beef shank (about 14 oz), 300 g carrots (about 10 oz), 1 tomato.
Seasonings
1 tablespoon chopped scallion, 3 slices ginger, salt, MSG, and cooking wine to taste.
Instructions
1. Blanch the beef shank in boiling water, then cut into large chunks. Blanch the tomatoes in boiling water, remove, peel, and cut into pieces.
2. Add 5 bowls of water, beef shank chunks, tomato chunks, scallion sections, and ginger slices to a pot. Bring to a boil over high heat, then reduce to low heat and simmer for about 1 hour. Add carrots, salt, MSG (or omit), and cooking wine, then continue simmering for about another half hour. Sprinkle with chopped scallions and serve.