Handmade pounded beef soup

Method

1. 01

   Step 1

   Finished product.

   

2. 02

   Step 2

   Prepare the materials.

   

3. 03

   Step 3

   Cut the beef into thin strips along the grain (without cutting through the grain; it must withstand being shaken and pounded for a long time).

   

4. 04

   Step 4

   Take a large bowl and add 50 grams of ice water in three portions.

   

5. 05

   Step 5

   Grab a handful and swing it high into the air.

   

6. 06

   Step 6

   Shake and knead a few times, then grab and knead a few times, alternating between the two. Add ice water and repeat the shaking, kneading, and kneading process 20 minutes. (Do not stop shaking to prevent the mixture from hardening.)

   

7. 07

   Step 7

   Knead and pound the meat until it becomes sticky and elastic. Add ginger juice and soy sauce (do not use salt, as salt will dehydrate the meat) and continue kneading and mixing until well combined.

   

8. 08

   Step 8

   Add sweet potato starch and knead and mix well.

   

9. 09

   Step 9

   Knead until the potato starch is fully absorbed into the shredded meat.

   

10. 10

    Step 10

    Cover with plastic wrap and let it rest for 3 hours.

    

11. 11

    Step 11

    Cut the ginger into shreds and set aside.

    

12. 12

    Step 12

    Bring water to a boil over high heat.

    

13. 13

    Step 13

    Quickly put the rested beef into the pot to blanch it; it will float to the surface in about 3 minutes.

    

14. 14

    Step 14

    Add a little seasoning.

    

15. 15

    Step 15

    Remove from heat and place in a bowl, then sprinkle with shredded ginger, celery, and pepper.

    

16. 16

    Step 16

    A bowl of handmade Minnan beef soup is ready.