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Beef Tendon and Sea Cucumber Soup

Soups and Congees

Beef Tendon and Sea Cucumber Soup
1 pound beef tendons
1 soaked sea cucumber
1 quart chicken broth
2 Tablespoons gogi berries
1 teaspoon salt
1/4 pound bamboo mushrooms, soaked for ten minutes, and cut into two-inch pieces
1 Tablespoon thin soy sauce
1 Tablespoon Shaoxing rice wine
1. Soak the tendons overnight in the refrigerator, then cut them into one- to two-inch pieces.
2. Soak the sea cucumber overnight in another bowl, and in the morning remove their innards and cut them into one-inch squares.
3. Put the tendon and sea cucumber pieces in two separate pots, each with two quarts of water. Bring each pot to the boil, then simmer for half an hour. Test the ingredients in each one, and if not soft, continue simmering, testing every fifteen minutes until they are. Then drain and set them aside.
4. Put the broth, the soft tendons and the soft sea cucumber into a large pot with the goji berries, salt, the cut-up bamboo mushrooms, soy sauce, and the rice wine, and bring this to the boil, then reduce the heat to a simmer and simmer for twenty minutes, then serve in a soup tureen or in individual soup bowls.

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