West Lake Beef Soup

Steps

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1. 1
   Prepare the beef: mix ground beef with a pinch of salt and white pepper powder in a bowl, stirring well.
   ≈0:38
2. 2
   Separate the egg whites from the yolks; set the whites aside.
   ≈1:32
3. 3
   Prepare the mushrooms: soak the shiitake mushrooms until softened, then dice finely.
   ≈2:04
4. 4
   Prepare the cilantro: wash and chop finely.
   ≈2:28
5. 5
   Prepare the green onion: chop finely.
   ≈2:57
6. 6
   Prepare the ginger: take about half a piece and smash it.
   ≈3:17
7. 7
   Make a starch slurry: mix 1 tablespoon cornstarch or potato starch with water in a bowl.
   ≈3:32
8. 8
   Blanch the beef: boil the seasoned beef for about 1 minute to remove impurities, then drain.
   ≈3:57
9. 9
   Prepare the broth: bring 4 cups of chicken or beef stock to a boil with the smashed ginger and diced mushrooms.
   ≈4:25
10. 10
    Add the beef: after simmering for about 5 minutes, add the blanched beef and cook for about 1 minute.
    ≈4:50
11. 11
    Thicken the soup: gradually pour in the starch slurry while stirring until the soup reaches the desired thickness.
    ≈5:24
12. 12
    Add the egg whites: reduce heat to medium-low, then slowly pour in the beaten egg whites while stirring gently to distribute evenly.
    ≈5:56
13. 13
    Remove the ginger: take out the ginger piece.
    ≈6:36
14. 14
    Season: taste the soup and adjust with salt and white pepper powder as needed. Since the stock already contains some saltiness, season lightly.
    ≈6:43
15. 15
    Add cilantro and green onion: stir in the chopped cilantro and green onion.
    ≈7:06
16. 16
    Drizzle with sesame oil: finish by drizzling sesame oil for aroma.
    ≈7:20
17. 17
    Serve: ladle into bowls and enjoy.
    ≈7:34