Ingredients
100 g beef, 100 ml fresh milk, and 1 ear of corn.
Seasonings
30 g water starch, 20 g lard, fine salt, umami-rich soy sauce, and eggs to taste.
Instructions
1. Crack the egg into a small bowl and beat until smooth; set aside. Trim the beef of any sinew, wash clean, and finely mince.
2. Place a wok over high heat, add lard and heat until hot. Stir-fry the ground beef until broken apart, then add water (500 g / about 2 cups), salt, MSG or chicken bouillon, fresh milk, and corn. When it comes to a boil, stir in a cornstarch slurry to thicken. Slowly drizzle in the beaten egg while stirring continuously with a spatula. Once all the egg is added and well mixed, pour into a large bowl. This soup has a thin, even consistency—smooth but not sticky. The beef is tender and fresh, with a rich milky aroma and a slight sweetness, making it light and refreshing.