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West Lake Soup with Water Shield

Soups and Congees

West Lake Soup with Water Shield
1/4 pound chopped or ground beef
4 cups chicken stock or broth
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 cold water
2 egg whites, beaten until frothy but not stiff
1/2 cup water shield vegetable, fresh and blanched, or drained from the bottle it comes in, the liquid discarded
1. Blanch the beef in one cup of the stock or broth, then strain the liquid, and set it aside.
2. But the soup and the strained liquid in a large pot, add the salt and pepper, rice wine, soy sauce, and the cornstarch mixture, and bring to the boil, then immediately turn the heat to low.
3. Now return the beef to the pot, add the egg whites, and in half a minute add the water shield, stir several times, and serve.

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