500g dried shiitake mushrooms (fresh shiitake mushrooms), 5 auricularia auricula (optional), appropriate amount of carrots, a short piece of ginger, appropriate amount of salt, a little chicken essence, a little starch (you can add more starch if you like tender meat), eggs 1 soy sauce, a little cooking wine and a little white pepper.

Steps of mushroom meatballs

Step 1

Mushrooms and auricularia auricula are boiled and cut into powder, while carrots, pig forelegs and ginger are cut into powder.

Second step

Put all the ingredients in a large bowl, add cooking wine, starch, an egg, salt, chicken essence, soy sauce, Jiang Mo and white pepper, stir in one direction with chopsticks, and leave the meat for about half an hour to season.

Third step

Boil the water in the pot, and then turn the heat down. Dig a spoonful of meat stuffing with a spoon and beat it constantly in your hand (the purpose of throwing meatballs is to make them taste better, and the surface of meatballs will begin to become smooth and tough in the process of falling). When the meatballs start to become smooth and round, dig them out of your hands with a spoon and put them in the pot. Repeat the previous actions until all the meatballs are ready.

Fourth step

After boiling, put a little salt in the pot (there is already salt in the meatballs, so you should put less salt at this time, you can taste the soup first and then add some salt), and the mushroom meatballs are ready. You can eat it directly, or you can add all kinds of accessories you like to the meatball soup, such as mushrooms and vegetables, or put a few cordyceps flowers when cooking the soup to make the soup look better!