West Lake beef soup is a famous dish in Hangzhou. It is mainly made of fresh beef and tofu. The biggest feature of this dish is smooth, tender and fragrant. Next, I will teach you the detailed method of West Lake beef soup.

First, prepare a fresh piece of beef. Everyone needs to remember that beef should not contain too much gluten, and beef without gluten is the best.

Beef needs to be chopped into pieces with a knife, but it must be remembered that it is best not to grind it into pieces with a meat grinder, but to cut it into pieces by hand, which not only tastes good, but also makes the soup look good.

Prepare some fat tofu or tender tofu, cut into pieces, and don't use old tofu, because the taste of old tofu is more suitable for frying and stewing, and tender tofu is more suitable for making soup, which is a bit slippery.

Mushrooms, I choose fresh mushrooms and slice them directly with a knife. You can also use dried mushrooms.

Then add water to a clean pot, first add mushrooms and minced beef, and cook them together in the pot to remove the blood from the beef. Cook mushrooms until the surface is smooth, and remove the smell of bacteria.

If minced beef is cut with a meat grinder or a knife, it may be connected and uneven in size, but the pieces cut by hand are beautiful and will not stick together. Remember, wash the minced beef and mushrooms with water again, and clean the blood foam on them.

Then add water to the pot, add clean mushrooms and minced beef, boil in the pot and add edible salt to taste. Remember, when making West Lake beef soup, you must put a little pepper before thickening, and the pepper should be a little heavier, so that it will taste better, which can not only remove the fishy smell of beef, but also increase the flavor.

After all the seasonings are released, you can thicken the sauce and mix it with raw flour and water to make a thicker soup. Since it is soup, you must remember that as for how strong it is, you just need to watch the beef tofu float in the pot.

The last step is to add the egg white, sprinkle some coriander, and remember to stir quickly when putting the egg white, so that the egg white can be more evenly dispersed.

Tips: The two most important points in making this West Lake beef soup are: First, the thickening must be strong; Second, beef must be cut by hand, and it is not allowed to be ground.