Carrot Knocked Meat Soup
1.
Wash the lean meat and cut into thick pieces for later use
2.
Sprinkle sweet potato flour on the chopping board and crush it with a rolling pin
3.
Put the meat slices on the sweet potato starch and beat them thinly, and coat them with the starch repeatedly during the tapping process
4.
After knocking the meat slices, cut them into strips with a knife, boil a pot of water, blanch the knocked meat slices until they change color and remove them for use.
5.
Carrot slices, use a mold to press out a butterfly shape for use
6.
Boil the oil pan to 50% heat, add oil, add ginger shreds and sauté
7.
Add carrots and sauté until the carrots are soft, add a bowl of water to boil
8.
Pour the blanched meat slices into the pot, add salt, and cook together for 2 to 3 minutes
9.
Thicken the starch with water, and sprinkle chopped green onion before serving.
Tips:
1. Sprinkle starch repeatedly during the knocking process so that it will not stick to the cutting board.
2. Only when carrots are fried can their nutritional effects be better.
3. Water starch thickens, if you don't like it, you can omit it.
