300 grams (2/3 lb) potatoes
150 grams (1/3 lb) fore shank of beef
5 grams (1/6 oz) sectioned scallions
5 grams (1/6 oz) sliced ginger
15 grams (3 tsp) cooking wine
5 grams (5/6 tsp) salt
2 grams (1/2 tsp) MSG
1 gram (1/2 tsp) pepper powder
1. Quick-boil the beef. Change the water and boil again for 2 hours. Take the meat out and cut into square of about 3 cm (slightly under 1 inch) on each side. Peel the potatoes and cut them into squares of about 2 cm (half inch) on each side.
2. Put the beef in the pot along with 750 grams (1.5 cups) of water. Add the scallions, ginger, cooking wine, and salt, and when it boils, add the potatoes. Turn the fire to low and heat for 1 hour, until the beef and potatoes are soft. Add MSG, sprinkle pepper powder and serve.
Features: The soup is rich and the meat soft.