The raw materials of beef meatball soup are beef ham 25g, egg 50g, onion 100g, carrot 100g, potato 100g, pea 20g, chicken oil 50g, salt, pepper 1g, monosodium glutamate 3g, chicken soup 800g, fragrant leaves a little, and dried peppers.

working methods

1, beef washed and cut into pieces. Peel the onion (one third of the meat) and put it together and ground it flat with a reamer. Chop the meat with a knife again, put it in a pot, add salt, pepper, monosodium glutamate, chicken oil and eggs, stir with a wooden stick, add 50 grams of water, and stir while pouring to form a paste.

2. Take a soup pot, add boiling water, knead the meat into balls by hand and put them into the boiling water pot, and knead out 40 pieces altogether. After opening, the balls float, skim off the original soup, wash off the floating foam of the balls with cold water, pour off the water and control the net water. Peel potatoes, carrots and onions, wash them and cut them into small cubes.

3. Put chicken oil in the pot, heat it to 50%, add potatoes, carrots and shallots, add fragrant leaves, fragrant peaches and peppers, stew vegetarian dishes by half-frying and half-stewing, add chicken soup, meatballs, peas, monosodium glutamate and salt, stir-fry until boiling, pour into the soup basin, and take out fragrant peaches, peppers and fragrant leaves. The color is white and green, the taste is fresh, and the peach is slightly fragrant and sour.