Beef Meatball Noodles Shanxi Pasta Dishes Introduction Beef Meatball Noodles is a specialty of Linfen, Shanxi

Method

Ingredients: 750g beef shank, 150g eggs, onions 400g, 300g carrots, 500g potatoes, 50g peas, 400g chicken fat, 15g refined salt, 2.5kg beef broth, half a bay leaf, 1 dried chili. Appropriate amounts of pepper and MSG.

Production process 1. Wash the beef and cut it into pieces. Peel 100 grams of green onions, grind them with the beef twice with a reamer, chop them again with a knife, put them in a basin, add 5 grams of refined salt, 50 grams of chicken oil, and pepper. , MSG, and eggs, stir well, add 150 ml of water, stir as you pour, and mix into a pureed meat. 2. Pour water into the soup pot and bring to a boil. Use it to squeeze the meat filling into i20 balls. Put it into the boiling water pot and bring it to a boil. The meatballs will float. Decant out the original soup. Put the meatballs into cold water to wash off the foam and adjust. Pour into a colander and drain. 3. Peel the carrots and onions, wash them, and cut them into small cubes. Peel the potatoes, wash them, and cut them into 40 pieces. 4. Put 200 grams of chicken oil into the pot and heat it until it is 50% hot. First add diced carrots and diced onions, then add bay leaves, pepper, and dried chili peppers. Use half-fry and half-boil method to blanch the vegetables until they are mature. Add beef broth, monosodium glutamate, and refined salt to adjust the taste. Put the potatoes into the pot and cook until they are nine-mature, put the meatballs in, bring to a boil, then reduce the heat to low and cook for a while, remove the pot and put it in a basin. 5. When eating, divide it into 10 servings, add 5 grams of peas, 12 beef meatballs and soup to each serving.