Materials: pork, dried mushrooms, small onions, salt, egg white, cornstarch, moderate amount.

Practice:

1, dry shiitake mushrooms beforehand. Wash them. Save the mushroom water for later use.

2, pork minced, mixed with a little water, salt, oil, egg white, cornstarch stirring vigorously, squeezed into several small meatballs.

3. Put the mushrooms and meatballs into a steamer, add a little mushroom water, and steam for 1 hour in a pot slightly smaller than the starter pot. It is best to sprinkle chopped green onion.

Steamer meatball soup practice two

Materials: 400g minced pork golden needle mushrooms, soybean sprouts, green onions, ginger, Yunnan ham, golden hooks, chicken broth, white pepper, salt.

Practice:

1, minced pork with salt, chicken essence, water and mix well, make meatballs.

2, enoki mushrooms de-tipped, washed; soybean sprouts de-tipped, washed; ginger washed, patted and sliced; Yunnan ham washed, cut into small grains; golden hook washed.

3, the enoki mushrooms, soybean sprouts into the bottom of the Yunnan steamer, put the old ginger slices, Yunnan ham, gold hooks.

4: Add pork meatballs and add a little water.

5, cover and place on a pot of boiling water, wrap tightly with a towel and steam for 40 minutes.

6: Turn off the heat, add a pinch of salt, chicken essence, white pepper and mix well.

7, small onions clean, cut into scallions, sprinkle on the soup can be.

Steam pot meatball soup practice three

Materials: pork puree one catty, three heads of fresh lilies, one pear, four eggs, salt.

Practice:

1, pork half fat half lean chopped, add only a little salt to taste.

2, prepare a pot of boiling water (off the heat), will be seasoned pork puree with the hands into an egg-sized ball into the hot water, slowly wait for it to change color and float (in order to stereotypes).

3. Arrange the meatballs, which have been slightly shaped, into the steamer, add the grated avocado and peeled lilies.

4. When the water in the bottom pot for the steamer comes to a boil, place the steamer on top and steam over high heat for 5-6 hours, adding salt to taste and cracking in the egg half an hour before serving.