Ingredients: 4g pork, a few ribs, a piece of ginger, a proper amount of pepper, a proper amount of chopped green onion, a proper amount of Jiang Mo, a little salt, a little pepper, a proper amount of cooking wine, a tomato, an egg and a proper amount of wax gourd.

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Production method:

1. Take a soup pot, put half of it in clear water, add the washed spareribs, add the washed and smashed ginger and pepper, and bring it to a boil with high fire and turn it to low fire for cooking.

2. When stewing the soup, wash the pork, put it on the chopping board, chop it into minced meat, and chop it as much as possible. The more chopped the minced meat, the easier it is to taste.

3. put the minced meat into a big bowl, add the minced ginger and chopped green onion, add 2g of salt, 1g of chicken powder and 1g of pepper, and pour 1g of cooking wine, which can reduce the fishy smell of the meat. Add a little water and grab it evenly with your hands, so that the meat can absorb water, so that the meat tastes more tender.

4. Then stir in one direction and beat hard, so that the meat can fully absorb the seasoning and taste better. This process usually lasts for 2 to 3 minutes. After stirring, beat in an egg and continue to stir. This beating process also lasts about 2 minutes. Finally, add corn starch into the minced meat, stir it quickly in one direction, and marinate it for 2 minutes after beating hard. Adding starch can better lock the moisture, tighten the meat stuffing and have a chewy taste.

5. Wash tomatoes and wax gourd and cut into thin slices.

6. after the ribs are boiled for 1 minutes, put the tomato and wax gourd into the pot. Cook for two minutes.

7. Start to squeeze into the meatballs. After getting water on your hands, take a little meat stuffing, squeeze it out of the tiger's mouth, dig it with a spoon and put it into the soup; (At this time, the fire should not be too big, or the dumplings will be easily dispersed.)

8. Scoop all the meatballs into the soup one after another and bring them to a boil over medium heat. Boil until all the dumplings float out of the pan, cook for another 2 minutes, then add a proper amount of salt monosodium glutamate, and turn the pan evenly.

meatballs are tender and elastic, vegetables are fresh and delicious, and soup is delicious and nutritious, which is loved by the whole family. It's simple. You should try it.

tips;

1. First of all, the minced meat should be slightly thinner, and the meatballs made of minced meat that are too thick are really hard to be tender. Secondly, the meat stuffing should not be too thin, and those with a little fat inside will not be firewood. Eggs are also added to make them taste tender.

2. The last important action is squeezing. Time and strength are very important. This is a manual work. In this process, the meat stuffing will dry. At this time, add water bit by bit, and you will find that the meat stuffing can absorb a lot of water. This is the ultimate secret of tender meatballs. But don't be too thin, or the pot will be scattered.

3. The dumpling stuffing must be stirred in one direction with chopsticks. Stir for a little longer, so that the meat stuffing will be sticky and strong, and the cooked dumplings will not come loose, smooth and refreshing.

4. You can add seasonal vegetables according to your preference.