Practice of cleaning meatballs

"This is a refreshing soup that friends who like to eat meat basically like! You can use this dish to derive many meatball series dishes! "

condiments

Pork stuffing (400g)

condiment

Onion powder (30g), ginger powder (15g), egg (1), salt (8g), chicken essence (5g), Damei soy sauce (15g) and pepper (5g).

kitchenware

stewpot

1 chopped hind leg 400g.

2 chopped green onion

3 Cut off Jiang Mo.

4. Mix the onion, Jiang Mo and various seasonings together, and stir the minced meat until it thickens.

5 Squeeze the meat stuffing into small balls by hand.

6 add meatballs to boiling hot water and heat them.

After cooking for about five or six minutes, the meatballs will float, adjust the taste of the soup and prepare for the pot.

8 plates of meatballs

9 can eat!

Tip:

Try to choose the meat stuffing of meatballs as thin as possible, and then try to stir the meatballs in one direction, otherwise the meatballs will be easy to disperse when they are alive.

Qingmang meatball

material

Appropriate amount of pork stuffing as main ingredient

Accessories: moss and eggs.

Seasoning salt, onion, ginger, star anise, 2 pieces of pepper powder and water.

Practice of cleaning meatballs

1. Chop minced meat into twice the size of ordinary jiaozi, add salt, egg white and pepper noodles and stir in the same direction. If it feels too thick, add a little water and stir.

2. Wash the vegetables, cut the leaves into sections, cut the roots into oblique slices, and blanch them with boiling water respectively, so that the roots last a little longer.

3. Boil water in the pot and add two pieces of star anise and ginger. When it is 80% hot, hold the minced meat with your hands and squeeze it out of the tiger's mouth. Dig out the meatballs with a spoon in the other hand and put them in the pot, or dig them into the pot with a spoon. After the pot is boiled, put the cooked moss roots, then put the leaves, and then boil.