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Braised Beef Soup

Soups and Congees

Braised Beef Soup
1/4 pound beef
1 egg white, beaten
1 to2 quarts clear chicken broth
½ teaspoon each salt, sugar, thin soy sauce, ground white peppercorns, and cayenne; dill, celery
1 scallion, minced
1 teaspoons fresh ginger, peeled and minced
1 teaspoon vegetable oil
2 teaspoons corn starch
2 Tablespoons cold water
1 teaspoon sesame oil
2 pounds watermelon, their rind left on, cut into one-inch wedges

1. Marinate the beef and the rest of the ingredients for one hour, then bring it to the boil and stir in the cornstarch mixture until it thickens.
2. Next, turn off the heat, and stir in the beaten egg white slowly, then the sesame oil, minced scallion pieces, add salt and pepper, as needed, and the watermelon pieces.
3. Serve the soup at room temperature or chilled, as desired refrigerating it covered with plastic wrap.

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