If you put too much starch in curing meat, you can rinse it with clear water and control the moisture before curing.

If you put more starch in the soup, there are two solutions ~ ~ add seasoning and then add more water, so that the fragrance of watercress will be much lighter ~ ~ It will affect the taste when you hold it.

There is another way ~ ~ it's a bit wasteful ~ that is, dump all the meat ~ scoop it up with a colander, and then make soup with new ingredients ~ ~ There is no other way ~ ~

Is there anything you don't understand?