The method of manually shaking beef soup

Ingredients and materials

300g beef tenderloin

6g soy sauce

A little pepper powder

3 grams of ginger juice

Ice water, 50g sweet potato flour, 60g

20g water ginger shreds

A little celery foam

The method of manually shaking beef soup

1. Finished product.

2. Prepare the materials.

3. Cut the beef into thin strips along the grain lines (the grain lines cannot be cut and must withstand long-term beating).

4. Take a larger bowl and add 50 grams of ice water three times.

5. Grab it with your hand and shake it down high.

6. Shake and scratch a few times, repeat alternately, add ice water, and repeat shaking and scratching for 20 minutes. (When swinging, do not stop to prevent hardening).

7. Shake and knead until the tendons become sticky, then add ginger juice and soy sauce (salt cannot be used as it will dehydrate the meat) and continue to knead and mix well.

8. Add sweet potato flour, knead and stir evenly.

9. Rub until the potato flour fully penetrates into the shredded meat.

10. Cover with plastic wrap and let it sit for 3 hours.

11. Cut ginger into shreds and set aside for later use.

12. Boil water over high fire.

13. Quickly blanch the awakened beef in a pot and let it float for about 3 minutes.

14. Add a small amount of seasoning.

15. Remove from heat and place in a bowl. Sprinkle with shredded ginger, parsley, and pepper.

16. A bowl of handmade Minnan beef soup has been made.

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