Main ingredients: shrimp (200 g) pork (fat) (100 g) tofu (200 g)

Substantives: egg (200 g) slippery mushrooms (50 g) fungus (water) (50 g) cilantro (50 g)

Seasoning: green onion (15 g) ginger (15 g) salt (3 g) wine (10 g) ) monosodium glutamate (2 grams) pepper (1 gram) sesame oil (5 grams) starch (peas) (5 grams)

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Preparation

1. shrimp minced into a paste; tofu crushed into a paste; green onions and ginger are cleaned and chopped into a mince spare.

2. Tofu puree fat minced meat, minced onion and ginger, eggs, salt, monosodium glutamate (MSG), cooking wine, pepper into a filling, made of tofu meatballs; plus shrimp paste plus fat minced meat, minced onion and ginger, eggs, salt, MSG, cooking wine, pepper into a filling, vegetable oil deep-fried into a diameter of 2.5 cm of the balls, was golden brown when removed. Slider mushrooms, fungus blanched with boiling water.

3. spoon with vegetable oil hot, add green onions and ginger cooking flavor, cooking wine, add 500 grams of broth, 50 grams of slippery mushrooms, add salt, shrimp balls, tofu balls and fungus burned to taste, add monosodium glutamate, pepper, seasoning, drizzle sesame oil, sprinkle parsley can be.

Process tips

Because of the deep-frying process, you need to prepare about 500 grams of vegetable oil.

Taste

Shrimp balls are fresh and salty, tofu balls are smooth and tender, and the soup is fresh and flavorful.