Egg Fluff Beef Thick Soup
Dice the beef and blanch until just cooked. Add broth, season to taste, and thicken with cornstarch slurry. Stream in beaten egg while stirring to form a silky, thickened soup.
Ingredients
Marinated beef slices (see note for scrambled egg with beef)
450 g
Beaten eggs
150 g
Fine salt
3 tsp
MSG
2 tsp
Black pepper powder
1 tsp
Sesame oil
2 tsp
Shaoxing wine
0.5 tsp
Wet starch slurry
1 tbsp
Light stock
5 cup
Cooked lard
0.5 tbsp
Instructions
1
Step 1
Chop the marinated beef slices into small grain-like pieces, blanch in boiling water until half-cooked, then remove and drain excess moisture.
2
Step 2
Place a wok over medium heat, add half of the lard and heat until hot, then add Shaoxing wine, light stock, fine salt, black pepper powder, sesame oil and the beef pieces. Bring to a gentle boil, then thin the wet starch slurry with water and stir to thicken the mixture.
3
Step 3
Remove the wok from the heat, slowly pour the beaten eggs into the pot while stirring continuously in the same direction to form a smooth, thick mixture. Finally, pour in the remaining half of the lard and stir to combine evenly, then transfer to a soup bowl and serve.
