Ingredients for Boiled Pork Balls and Vermicelli Soup

100g of pork, 120g of winter melon

70g of vegetables, 20g of vermicelli

1 egg white, sesame oil

powdered chicken broth Half a scallion

1 slice of ginger 1 tsp of salt

1 tbsp of soy sauce 1 tbsp of cooking wine

pepper, 10g of cornstarch

Step 2

The meat is sliced then diced, and finally half a slice of ginger is put in before chopping.

Step 3

Minute the meat, add pepper, cooking wine and soy sauce and mix well, then add egg white and mix well.

Step 4

Add cornstarch and mix well, then add a small amount of green onion and mix well.

Step 5

Slice the melon and set aside.

Step 6

boil water in a pot, water boiled to 8 hot, turn off the heat, put the ginger and scallion, and then use a spoon to dig into a small meatballs into the pot, pay attention to the water do not boil, until all the meatballs under the pot stereotypes, you can turn on the heat to cook the meatballs, the water boiled skimmed off the froth, under the winter melon to cook, until the meatballs all floating, and then boil for another 1 minute, under the bok choy and then cook for another 1 minute, mix in the salt and chicken essence powder, moderate amount of sesame oil, can be.

Cooking tips for quick-boiled meatballs and vermicelli soup

1, the method of squeezing the meatballs can be as personalized as you like. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. 3, boiling water can also be replaced by stock.