Meatloaf soup is a food that looks easy but is not easy to make. Making meatloaf soup more tender requires a lot of effort. First of all, starting with the tools for making soup, you must strictly control it, otherwise the taste of the soup will not be so perfect; secondly, you must also pay attention to the proportions of various seasonings, each seasoning is essential; finally It also needs to be steamed repeatedly to make the meatloaf soup more tender.

1. It is best to choose this kind of covered porcelain jar, which can be any size. You can buy a few small porcelain jars at a time, so that when steaming, you can steam several jars in one pot, one serving for each person. It's beautiful and convenient. If you don't have one, you can use an ordinary pot, but you should cover it with a plate when steaming to prevent too much steam from entering the pot and affecting the taste of the soup.

2. Chop the pork into minced meat, add cooking wine, Sichuan pepper powder or pepper, ginger powder, and a little salt, mix well, then add dry starch and stir in the same direction.

3. Put the mixed minced meat into a porcelain jar and press it into a meat patty shape at the bottom. If you don’t have a porcelain jar, you can make the number according to the number of people eating per 50 grams of minced meat. Cut the patties of the same size into pieces and place them flat on a large plate.

4. Cover the porcelain pot with a lid, put the steamer on high heat and steam for 5 minutes. Similarly, if you use a large plate, cover it with another plate or plastic wrap and put it on the pot in the same way.

5. Take out the steamed meatloaf with a spoon and put it into a bowl.

6. How to make egg meatloaf soup: Use a spoon to gently scrape off the steamed foam on the surface of the meatloaf, then pour in warm water to rinse the meatloaf. This will make the meatloaf soup refreshing. Not greasy, and the soup is clear and not cloudy.

7. Put the washed meat patties back into a clean porcelain jar and fill it with water (it must be filled full, otherwise the soup will feel less after steaming). If you use a basin, then Just put all the meat patties on the bottom of the basin, preferably flat, and then add a bowl of water to each meat patty in the basin (cold or warm water is acceptable, but hot water is not allowed).

8. Crack the eggs directly into the porcelain jar or basin (the number of eggs and meat patties is the same).

9. Cover the lid, or cover it with a large plate if you use a basin. After steaming on high heat for 10 minutes, steam on low heat (always maintain steam) for at least 30 minutes, and steam for about an hour. It tastes best, then turn off the heat and open the lid and add a little salt to taste.

10. The steamed egg patty soup may not be clear when you first open the lid. Use a spoon to lift the patties away from the bottom of the can.

11. After letting it stand for 1 minute, the soup will become clear and can be eaten.