Ingredients ?

Lamb meatballs Mutton filling 400g Salt 2g Soy sauce 20g Dark soy sauce 5g

Egg 1 Starch 15g Wine 10g Salt 3g Ginger 5g Scallion 10g

Scented oil 5g Others 1 handful of vermicelli 1 handful of spinach Water 800ml

Methods for lamb meatballs and vermicelli soup ?

Place the vermicelli in an empty bowl, pour in water that doesn't cover the vermicelli and soak for about 20 minutes. Continue below while soaking the vermicelli.

Put salt, soy sauce, dark soy sauce, egg, cornstarch, cooking wine, green onion, ginger and sesame oil in the mutton stuffing, stir in one direction with chopsticks to make it strong, put the meat into a plastic bag and cut a slit.

Tips: How to tell if the meat mixture is strong: The meat mixture is in a ball and does not fall apart. A strong meat mixture has a firm texture and is more flavorful.

Burn a pot of water, when the water is about to boil, turn off the heat and squeeze the meatballs into it, using a spoon to hold the meat mixture while squeezing. When they are all squeezed, turn the heat to medium and fish out the floating powder.

Tip: Turning off the heat and squeezing the meatballs allows the meatballs to mature at basically the same time, so the ones that go in early won't get too old.

Put in the fans, cook until the fans become soft, add salt to taste, put in the spinach after the balls are cooked, spinach becomes soft and drizzle with sesame oil can be enjoyed.