Ingredients?

500 grams of pork

Half a loofah

An appropriate amount of black fungus

10 slices of ginger

3 cloves of garlic

2 green onions

An appropriate amount of salt

An appropriate amount of pepper

An appropriate amount of chicken essence

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An appropriate amount of light soy sauce

One egg

2 spoons of starch

Half a bowl of water

How to make meatballs in clear soup?

When buying pork, try to choose front scapula meat to make the meat filling more tender. The ratio of fat to lean meat is between 4:6 and 3:7. If there is too little fat, the meat will feel less tender, and if there is too much fat, it will likely fall apart.

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First cut the meat into thin slices and cut into thin strips

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Cut the two types of meat into thin slices Put the shredded meat together and chop it finely with a knife... You can also choose to use a meat grinder, but it won't be as fine as meat minced repeatedly.

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Once chopped and unfolded, pile it up and continue until the white fat meat is no larger than the size of a mung bean according to visual inspection. I used two knives to chop back and forth for more than 10 minutes.

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Chop onion, ginger and garlic into mince. Be as thin as possible.

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Put the meat filling in a bowl, add minced onion, ginger and garlic, add two spoons of starch, and add egg white (this is eaten at home, so the whole egg is added , it doesn’t have much effect), add appropriate amount of pepper and chicken essence.

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Add a small amount of water and start stirring. After everything is stirred, add an appropriate amount of salt. It will appear very thin when water is first added, but after adding salt, the meat filling will have adhesive force.

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Always stir in one direction, not in the opposite direction. I stir it with a stainless steel spoon, but you can also use other handy tools. The purpose is to fill the meat filling with small bubbles so that it tastes elastic and tender.

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If it feels dry during the mixing process, then continue to add a small amount of water. Do not add too much at once. If it feels easy to push and is sticky, it is ready. I probably stirred for more than 10 minutes, but my hands were sore >_<

Turn the pot over high heat, first add the loofah strips and black fungus and stir-fry a little to remove the rawness. Add a spoonful of light soy sauce to taste.

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Fry for half a minute and then add water. Add three bowls of cold water. It must be cold. Turn on high heat and add meatballs while boiling water.

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Dip the water with a spoon, scoop out the mixed meat filling, try to scoop it up as round as possible, and lower it into the water from the edge of the pot.

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While pouring, the water gradually boiled, and soon after pouring, the water almost boiled. After the water boils, use a spatula to slightly turn the meatballs on the bottom of the pot so that the top and bottom are evenly heated to avoid sticking to the bottom.

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Boil over high heat. Add appropriate amount of salt to the soup according to your taste. After two minutes, the meatballs will turn white and float. It means it is ready. Sprinkle appropriate amount. Pepper, remove from the pan.

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Tips

The proportion of fat and thin must be right, and the minced meat must be fine. Meat that is too thick will not stick well.

The stirring must be in the same direction, add water little by little, stir until it is sticky and easy to push away, and is rich in small bubbles.

If the meat filling does not stick together, you can try adding more salt.

Add cold water and maintain high heat. Do not cook for too long after the water boils, otherwise it will overcook or fall apart. Two minutes is enough.

If you don’t like to eat loofah, you can also add winter melon, cabbage or other vegetarian vegetables. If you want to add vermicelli or mushrooms, soak them in advance.