Exclusive Beef and Bitter Lettuce Soup

Slice the beef, then add shredded ginger, minced garlic, doubanjiang, salt, and cooking wine to marinate for half an hour to absorb the flavors.

Add a spoonful of sweet potato starch to the seasoned beef and mix well; this will make the beef tender and smooth. Place the slices into boiling water one by one.

After the water boils again and the beef slices float up, add the bitter chrysanthemum. Once the water boils again, take it out, being careful not to overcook the bitter chrysanthemum. This way, the leaves will still be green and fresh.

Off the heat, the beef is very tender and smooth, and the bitter chrysanthemum has a slight bitterness and freshness, very delicious.