Mutton stuffing should be thinner, 19 or 28 is more suitable, and 37 will be slightly fatter.
When mixing stuffing, put the following seasonings, which can be increased or decreased according to your own taste.
Salt.
chicken essence
soy
Vinegar (remember to use a small amount to improve the taste).
Cooking wine (deodorizing)
Spiced powder or thirteen spices.
Eggs (you don't have to separate the egg whites, just beat them in).
Sesame oil.
Garlic powder or juice.
Then there is my personal secret recipe, shrimp sauce, which is not the salty shrimp sauce I bought, but the homemade fresh shrimp sauce.
Prepare 8- 10 fresh shrimps or frozen shrimps, but remember to thaw them in advance and choose common white shrimps.
Boil some seasoning water, take 100-250 ml water, add a little pepper/star anise/fragrant leaves/cinnamon/ginger slices, and let it stand for a while after boiling.
Filter out the ingredients, put the seasoning water and fresh shrimp into a small cooking machine and break them into shrimp paste, then mix in the meat.
Because the shrimp paste is thin, the meat stuffing may be too thin at this time, so you can add appropriate amount of starch to thicken it.
Boil a pot of water and season with salt/chicken essence/cooking wine/light soy sauce, or use a piece of soup or canned chicken soup.
Before beating the meatballs, finally mix in the chopped onions.
Turn off the heat, keep the water boiling or slightly boiling, and then add the meatballs.
After cooking, bring it to a boil with high fire, adjust the medium fire and cook for 5- 10 minutes, then add the cut wax gourd and boil it with high fire and cook for about 10 minutes.
When the soup is ready, you can order a little sesame oil to taste it, then add coriander, or you can leave it if you don't like it.