1. Slice and blanch the beef brisket, then wash it clean. Smash the
plums. Wash and soak the dried chrysanthemum. Put the beef, plums and dried chrysanthemum
into a large pot, add 8 bowls of water and stew it for 2 hours.
2.Wash the fresh white chrysanthemum, then pick out the petals.
3. Put the petals into the beef soup with a little salt, sugar and
Shaoxing wine and stew it for a further 15 minutes.