1. Authentic Chaoshan beef tendon balls or beef balls will do~
2. A small bunch of fresh wolfberry leaves ~ generally available in Guangdong vegetable markets, the third and third soup outside is a must.
3. Cut the beef tendon balls, break off the wolfberry leaves and wash them, be careful of the thorns on the branches~
4. Heat the pot, add a little oil (more oil will make the soup greasy), add ginger slices, and stir-fry the beef tendon balls for a while~ Add water (how much soup and water you drink) and add a little salt. The beef balls themselves have salt, so it’s better than Usually add a little less salt.
5. Let the water open the wolfberry leaves, and then boil the water to get it~ out of the pot!
Tips:This soup is fast ~ goji berry leaves under the fire, just to calm the dryness of the beef balls. Perfect~
