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West Lake Soup I
Soups and Congees
|West Lake Soup I|
1/4 pound chopped or ground beef
4 cups chicken stock or bouillon
1 teaspoon coarse salt
1/4 teaspoon ground white pepper
1 Tablespoon Chinese rice wine
1 Tablespoon thin soy sauce
2 Tablespoons cornstarch mixed with one tablespoon of cold water
2 egg whites, beaten until frothy but not stiff
½ cup water shield, fresh and blanched or drained from the bottle it comes in
1, Blanch the beef in one cup of the stock, then strain its contents and set it aside.
2. Put the soup and the strained stock or bouillon into a pot. Add the salt and pepper, the rice wine, soy sauce, and the cornstarch mixture and bring this to the boil, then immediately turn the heat to low.
3. Next put the meat back into the liquid, add the egg whites, and in half a minute add the water shield. Stir, and then in one minute, serve.