Easy soup
Chinese
Chef teaches basic "ki"
It's basically a Chinese soup. This soup is an important seasoning that serves as the basis for making Chinese food, and it condenses the richness and flavor to add depth to the dish. Make a lot and freeze any remaining items.
The remaining minced meat is a waste, so I'll use it in other dishes.
The remaining minced meat is a waste, so I'll use it in other dishes.
Cooking time: 50 minutes
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How to make it
1
Put all the ingredients in a pan and mix well.
2
Cook over a heat and gently stir and simmer.
3
Once it boils, reduce the heat and carefully remove the scum. Once the scum is removed, do not stir and heat on low for 30-40 minutes.
4
The minced meat hardens and separates from the soup, and when all the meat floats as shown in the photo, turn off the heat once the soup is clear.
5
Strain [4] and it's finished. (The amount is large, so strain it in small amounts at a time.)
6
*It would be a waste to throw away the remaining minced meat, so use it for stir-frying. (See separate recipe: Fragrance stir-fried minced meat and takana)
material
-
- Minced chicken thigh
- 500g
-
- Milk pork
- 500g
-
- White green onion blue part
- About 10cm
-
- ginger
- 1/2 pieces
-
- water
- 2000cc
