Easy soup
This is a basic Chinese soup. This soup is an important base seasoning for making Chinese food, concentrating richness and umami to add depth to dishes. Make a large batch and freeze any leftovers.
Don't waste the leftover ground meat; use it in another dish.
Don't waste the leftover ground meat; use it in another dish.
How to make it
1
Place all ingredients in a saucepan and mix well
2
Bring to a boil and stir gently
3
Once boiling, reduce the heat and carefully skim off the scum. After skimming off the scum, simmer over low heat for 30 to 40 minutes without stirring
4
When the minced meat solidifies and separates from the soup, all the meat floats to the top as shown in the photo, and the soup becomes clear, turn off the heat
5
Strain [4] and it's done. (It's a large amount, so strain it little by little.)
6
*It would be a waste to throw away the remaining minced meat, so use it in a stir fry. (See another recipe: Fragrant minced meat and takana stir fry)
material
-
- Ground chicken thigh
- 500g
-
- Milk pork
- 500g
-
- white onion Green part of
- About 10cm
-
- ginger
- 1/2 pieces
-
- water
- 2000cc
[PR]
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