Ingredients:

1 Luo Han Guo, 40 grams of dried lily, 600 grams of beef shank, 35 grams each of Sichuan clams and almonds, 20 grams each of figs and candied dates. Seasoning:

10 grams of adenophora, 1 slice of tangerine peel, 1 tsp of refined salt. Detailed explanation of the method:

Wash the Luo Han Guo and smash it; wash the lily, almonds, Sichuan clams and Adenophora japonicus and soak them in water for later use.

Cut the beef shank into cubes, blanch in hot water, remove, wash and set aside.

Add water to the pot and bring to a boil. Add all the ingredients and bring to a boil over high heat. Reduce heat to low and simmer for about 2 hours. Finally, add salt to taste. Eat the Right Way

The tendon meat should be cut into evenly sized pieces; when blanching, add cold water to the pot and gradually heat it until it boils.