You will need
    • 300 grams of meat;
    • 1 egg white;
    • 1 tbsp. of broth.
Instruction
1
Pass the meat through a meat grinder several times, put in separate pan. The smaller will be the resulting meat, the better and faster will be pulling.
2
Lightly whisk egg white and add it to ground meat.
3
Pour in the pan a glass of chilled brothand salt and mix everything carefully.
4
Allow the resulting mixture to stand some time (about 20-30 minutes) in a cool place.
5
Heat, not boiling, turbid broththat you want to make transparent.
6
Quickdraw pour into the pan with the brothohms. Wait until it comes to a boil, remove the spoon from the surface of the foam and fat.
7
Next, simmer the broth on low heat, covered for half hour to an hour until the guy does not curdle and settle to the bottom.
8
Remove the pan from the brothohms from heat, let stand. Then strain it through cheesecloth or a fine sieve.