Practice of Authentic West Lake Beef Soup

The preparation method of Xihu beef soup is as follows:

Joy Niu meat and beef imported from Nong Xin, Australia, are put into clear water and soaked in cooking wine for two hours. I didn't blanch the beef, but all the impurities in the blood were soaked out. The reason for not blanching is to reduce the loss of nutrition. Cucumber and carrot are cut into small particles. It is recommended to cut with a knife instead of chopping with a grater. It is easy to lose moisture and nutrition when using the grater, which affects the taste.

If you use beef tenderloin, you'd better cut it into small particles. The tendons should be removed, otherwise it will affect the taste. Add appropriate amount of soy sauce, black pepper and water starch to beef, grab it for a while, then add appropriate amount of egg white and sesame oil, and fully grab it. This step is very important. Grab smooth meat and stir it until it is tender, otherwise it will affect the taste. Adding a little baking soda when grabbing meat will make the meat more tender.