Pea tip broth

Overview

.........This is a clear soup dish often found in small restaurants in Chongqing villages and towns. This is also a common closing dish for rural running water banquets. (The closing dish is the last clear soup dish of the banquet. It is a refreshing soup used to relieve tiredness and remove the foreign taste in the mouth. Generally, as soon as the clear soup is served, it means a flowing banquet. There are no other dishes to be served, so it is called the closing dish). Generally, this clear soup made in restaurants and banquets will have more soup and less dishes. Because I am eating it myself, I will add less soup. Pea tip broth is simple, healthy, light, umami, soothing and refreshing. Pea tips are a common vegetable in season. Like tofu leaves (also known as fungus vegetables, which are not black fungus, but a green vegetable), they are vegetables that can be used to make very delicious clear soups. Therefore, the side dishes of this smooth meat soup can also be changed to tofu leaves, dried cowpeas, and mushrooms. However, the method of processing the side dishes will be different from that of pea tips, and mushrooms are not suitable for side dishes. The taste of hometown, childhood memories, and rural feelings.

Tags

• soups
• home cooking
• autumn recipes
• lunch
• dinner
• chicken essence
• egg white
• pea tips
• sweet potato flour
• tenderloin
• zanthoxylum bungeanum
• ginger
• green onions
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare appropriate amount of pea tips

   

2. 2 Appropriate amount of green onions

   

3. 3 Appropriate amount of ginger, sliced

   

4. 4 Take an appropriate amount of tenderloin (ordinary lean meat can also be used, but the tenderloin will be more tender when cooked), slice it into slices, first add an appropriate amount of soy sauce and knead evenly, then add an appropriate amount of egg white and knead evenly

   

5. 5 diced green onions

   

6. 6 Wash the pea tips

   

7. 7 After filtering the water, put it directly into the soup basin

   

8. 8 Add about 3 to 4 times the amount of cornstarch or sweet potato starch to the meat slices that you usually use to stir-fry meat, knead evenly, and coat in flour

   

9. 9 After kneading evenly, knead the meat loosely so that it does not stick together

   

10. 10 Add an appropriate amount of water to the pot and bring to a boil, then add ginger slices and an appropriate amount of Sichuan peppercorns

    

11. 11 While the water is boiling, add the meat slices one by one, cook the soup for another minute or two, turn off the heat, add salt and chicken essence and mix well

    

12. 12 Directly pour the boiling soup evenly on the pea tips and blanch the pea tips. The soup should not be too little, at least enough to cover the vegetables.

    

13. 13 Finally sprinkle with chopped green onion and mix well