West Lake Beef Broth
by Daughter of heaven
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Soak the beef in clean water for 2 hours, changing the water several times to remove blood.
2. Remove and drain, chop into minced meat, add light soy sauce, cooking wine, pepper, a little starch, and marinate for 20 minutes.
3. Cut the tofu into small cubes, soak in hot water for 10 minutes (add some salt in the water), dice the mushrooms, chop the coriander, and beat the egg whites.
4. Pour clean water into the pot, add sliced ginger, add 1 tablespoon of cooking wine, add beef minced after the water is boiled, blanch until the color turns white and remove for use. This step is to further remove the fishy and blood.
5. Pour another pot with water (bright soup is better), add shiitake mushrooms and tofu and cook for about 3 minutes.
6. Pour in the blanched beef minced and continue to cook for about 1 minute.
7. Pour in water starch to thicken the thick gorgon.
8. When the soup in the pot reopens, pour the egg whites in a circle. Add salt, pepper, chicken essence, and a few drops of sesame oil.
9. Turn off the heat and sprinkle chopped coriander.
