"meatball spicy soup" is a famous snack in Xi' an.

The mutton meatballs in meatball hot soup are quite strong. There are diced potatoes, Chinese cabbage strips, radish pieces and so on. In the soup, sprinkle some pepper and sesame oil. If you break the steamed stuffed bun and soak it in soup, it will be more authentic! It's fragrant and spicy. Absolutely enjoyable!

Second, the production of meatball hot soup:

Pork, beef or mutton can be used as stuffing in meatball soup. Add cooking wine, pepper powder, Jiang Mo, sesame oil, monosodium glutamate, salt, an egg and a little flour (never add more) and immerse for half an hour or 10 minute. Soak auricularia auricula and daylily, wash and tear into small pieces and strips. Add shredded pepper, peanuts and boiled water to a boiling pot until peanuts are 80% ripe, squeeze the meat stuffing into meatballs by hand, put them in the pot (it is ok to use a spoon as meatballs, but it is better to squeeze them by hand), and add day lily. After about 8- 10 minutes, the meatballs are cooked, with round vermicelli and fungus. Mix a bowl of starch juice, add a lot of pepper powder, white pepper powder and a little spiced powder. When the vermicelli is cooked, you can eat this bowl of sauce. When the soup in the pot is sticky, you can beat the eggs into it, or add the crushed tender tofu. This soup is very comfortable to drink in winter. There can also be different soup bases, such as pig bones, cattle bones and sheep bones, and Chinese medicines such as Lycium barbarum can also be added.

The meatballs in meatball soup are very small, not as big as those in Four Joy Meetballs or meatball soup, only as big as the little finger, but if they are made of beef, the meat is not good, so the meatball soup made by Han people is not good, and the meatball soup made by Hui people is delicious. Meatballs must be pure meatballs. If there is too much starch, the taste will be worse and fewer people will eat it.

In addition, it is suggested that the characteristics of high-quality meatball paste malatang are as follows:

One: smell:

Just smell the soup first to see if it has a strong beef soup flavor.

Two: Look:

Observe whether the ratio of vegetables to meatballs in the bowl is appropriate, whether the soup is moderate, and whether the pepper oil is red!

Three: eat:

Lotus white is cooked neither soft nor hard, and the size is moderate. Whether potatoes are cooked with noodles depends on whether meatballs are elastic in the mouth, whether they taste like dumpling stuffing, the ratio of Chili oil to sesame oil, and whether people with special hobbies have some raw garlic seedlings. (Liu Feng and several big leather houses generally have them)

Four: products:

How long can you keep the lingering fragrance in your mouth and the hemp taste of pepper after eating (more than ten minutes is a good product).

Thank you!

But they all have secret recipes. It doesn't taste like this. I'll ask my friend later. Ha ha.