Ingredients: refined meat, minced ginger, refined salt, monosodium glutamate, coriander, sesame oil.
1. The key is to use a meat grinder to mince (or mince) the meat into puree, put it in a slightly larger bowl or basin, add cold water and stir clockwise with chopsticks, the water and meat will mix well. The ratio is approximately 1:1. When stirring water, please note: ① Only stir in one direction; ② Do not add cold water all at once, but add it in several times as you stir; ③ It is strictly forbidden to add salt at this time, as adding salt will easily kill the water. ④When stirred, the meat should turn into thick porridge;
2. Put the water on the fire and bring to a boil. During the process of boiling water, add salt, monosodium glutamate, and minced ginger into the meat and mix well. You can add more seasonings as they will be released into the soup during the cooking process;
3. Use chopsticks Pick up the prepared meat paste and put it into the boiling pot one at a time. Do not stir during this process;
4. Put the coriander (chopped) and sesame oil into a soup basin. After the meatballs are added to the soup and the pot is turned on again, pick up the pot and pour it into the soup basin. ?
Ingredients: 750g beef shank, 150g eggs, 400g onions, 300g carrots, 500g potatoes, 50g peas, 400g chicken fat, 15g refined salt, 2.5kg beef broth, Half a bay leaf, 1 dried chili pepper, appropriate amounts of pepper and MSG.
Steps:
1. Wash the beef, cut it into pieces, peel 100 grams of onion, put it together with the beef and twist it twice with a reamer, then chop it once with a knife , put it in a basin, add 5 grams of refined salt, 50 grams of chicken oil, pepper, monosodium glutamate, and eggs and stir evenly, add 150 ml of water, pour and stir, and mix into a puree;
2. Add to the soup pot Put water in it and bring it to a boil. Use it to squeeze the meat filling into i20 balls. Put it into a pot of boiling water and bring it to a boil. The meatballs will float. Decant out the original soup. Put the meatballs in cold water to wash off the foam and transfer them to a colander. Inside, control the water;
3. Peel the carrots and onions, wash them, and cut them into small cubes. Peel the potatoes, wash them, and cut them into 40 pieces;
4. Put 200 grams of chicken oil into the pot and heat it until it is 50% hot. First add diced carrots and diced onions, then add bay leaves, pepper, and dried chili peppers. Use half-fry and half-boil method to blanch the vegetables until they are mature. Add beef broth, MSG, and refined salt to adjust the taste. Put the potatoes into the pot and cook until they are nine-mature, put the balls in, bring to a boil, change to low heat and cook for a while, remove the pot and put it into a basin;
5. When eating, divide it into 10 grams, each portion Add 5 grams of peas, 12 beef meatballs and soup.