The method of making the West Lake beef soup is as follows:

Put the beef from Xinnong Australia imported from Joy Niu into clear water, add a proper amount of cooking wine, and soak it for two hours. I didn't blanch the beef, but used the method of soaking to remove blood impurities. The purpose of not blanching is to reduce the loss of nutrition. It is recommended to cut the cucumber and carrot into small particles with a knife instead of shredding them with a grater.

If beef tenderloin is used, it's better to cut it into small granules, and tendon meat should be used, otherwise the taste will be affected. Add a proper amount of soy sauce, black pepper and water starch to beef, grab it for a while, then add a proper amount of egg white and sesame oil, and fully grab it. This step is very important. It is very important to grab smooth meat and stir it until it is tender, otherwise it will affect the taste very old. Adding a little baking soda when grabbing meat will make the meat more tender.