薑汁醬油牛肉娃娃菜清湯

Name: 薑汁醬油牛肉娃娃菜清湯
Cook time: 9 min
Total time: 9 min
Ingredients: 牛肉片 5 片; 娃娃菜 70 g (≈ 1 顆); 水 360 ml; 薑 1 片; 蒜 1 瓣; 蔥 1 根; 醬油 ⅔ 湯匙; 蠔油 ⅓ 湯匙; 糖 ⅓ 茶匙; 白胡椒粉 ¼ 茶匙; 香油 ¾ 茶匙

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Gently simmer ginger, garlic, scallion in water inside湯鍋 to release aroma; season with soy, oyster sauce, sugar, white pepper for balanced broth; slip in beef slices near end to keep tender; add娃娃菜 last for crisp texture; finish with a few drops of香油.