It is said that gently stirring this soup looks like ripples on the surface of the West Lake, hence the name. Some people also say that this soup is sparse, so it is named after the homophonic West Lake.

material

Ingredients: beef, egg white, broth,

Ingredients: salt, sugar, dried starch, chopped green onion, cooking wine and pepper.

Practice of West Lake Beef Soup

1. Wash the beef, cut it into large pieces, then shred it, and finally cut it into wheat grains.

2, add water to the pot, add beef to boil, blanch until the blood bubbles float, quickly remove, rinse with water.

3. Stir the egg whites evenly. Put the dry starch into a bowl, add a proper amount of water, and stir evenly to form starch water.

4. When the oil temperature in another oil pan is 50% hot, add beef and stir-fry slightly, add cooking wine and stir well, then add stock to boil and skim off the floating foam.

5. Stir the water starch again, pour it into the pot and thicken it, then beat in the egg white. Finally, add some salt, sugar and pepper to taste and sprinkle with chopped green onion.

The key: this soup should be thicker, so that the eggs will look good.

skill

The practice of attaching broth-clever use of waste.

Unfortunately, the chicken leg bones removed from the chicken leg rice are discarded, which is a good raw material for cooking soup.

Practice: Wash the chicken leg bones and break the chicken leg bones from the middle with the back of a knife (which is conducive to the full dissolution of bone marrow oil in the soup and makes the soup more delicious. ), put the chicken bones and a few pieces of ginger into the pot, add enough water to boil and remove foam, turn to low heat and cover for 2 hours, and filter the chicken bones and ginger out of the soup with a colander.