Accessories: beet leaves 30g.

Seasoning: lard (refined) 10g salt 8g onion juice 5g ginger juice 5g monosodium glutamate 2g each.

The practice of quail egg meatball soup;

1. Cook quail eggs in a water pot with low fire, take them out, soak them in cold water, and shell them;

2. Clean the lean pork, cut it into fine powder, chop it into a bowl, add onion ginger juice and a little water, mix well with monosodium glutamate, add a little refined salt, stir vigorously, spoon it into meatballs, put it in a water pot and simmer it with low fire, and pick it up;

3. The fire in the pot, pour the clear soup, boil the quail eggs, add the leaves, meatballs, refined salt, monosodium glutamate, a little onion ginger juice, pour the cooked lard and put it in a bowl.

For more information about quail egg meatball soup, please visit Mint.com Food Library/Restaurant/Spring Egg meatball soup.