榨菜牛肉汤

Ingredient

• 100gm Sichuan pickled mustard tuber
  
• 200gm beef
• 2 head garlic, skin intact

Method

1. Wash pickled mustard thoroughly. Slice thinly and soak in a bowl of water for at least 1 hour. Change water in between for at least 2 times.
2. Blanch beef cubes with hot water.
3. Bring 2 litres water to boil. Add all the ingredient and simmer for 2 hours.