Blanched Meat Soup

I bought plum strip meat, all lean and tender. Since there is a little baby eating, I didn't choose the fatty kind. First, chop the cleaned meat, and also prepare the green onions and ginger.

Add an appropriate amount of salt; I have added enough salt here, so no more will be added to the soup later. Add a spoonful of light soy sauce to enhance the flavor and two small spoons of dark soy sauce. The purpose of the dark soy sauce is to make the color of the meat in the soup look better. Add five or six drops of vinegar; vinegar removes the fishy smell and also makes the meat tender. After adding the seasonings, use clean hands to knead everything evenly.

Add an appropriate amount of starch. I just grab a handful directly. I am using sweet potato starch that our hometown processes themselves. Then mix and knead evenly for later use.

Add water, shredded ginger, the white part of the green onion, and a little cooking oil to the pot (it will taste even better if you use lard, but we usually don't eat lard, so we use regular cooking oil; for babies, you can add an appropriate amount of baby cooking oil after it's done), cover, and bring to a boil over high heat.

Use chopsticks or clean hands to put the prepared meat into the pot little by little, then bring it to a boil over high heat. Be careful, once it boils, you must continue boiling for a few more minutes so that the meat won't have any lingering gamey taste. (If you want to add some vegetables like greens or tomatoes, you can first sauté the greens in the pot with a little oil and add them together with the meat, while tomatoes can be added to the boiling water before adding the meat).

Beat the eggs and stir until smooth, wait until it boils, then add them to the pot after boiling for a few minutes, and bring it to a boil again.

Finally, sprinkle chopped green onions and it's ready to serve (since we have a baby over one year old at home, we didn't add chicken bouillon or MSG for seasoning, but this also preserves the freshness of the meat. We added some light soy sauce earlier to enhance the flavor. For those who are used to seasoning with chicken bouillon or MSG, you can add a little before adding the egg).