1. Slice and blanch the beef brisket, wash it clean, then add 20
bowls of water and stew for 30 minutes. Put the Chinese yam, fruit of matrimony vine,
astragalus and ginger, together with the beef and stew for 3 hours.
2. Peel, wash and slice the kiwi fruit, add it to the beef soup and
stew it for another hour. Season to taste.
Practical Tips:
Add a little rock sugar to the soup if you find it too sour.