Ingredients
ground beef
250 grams
Pork stuffing
100g
wax gourd
500 grams
ingredients
five spice powder
of appropriate amount
salt
of appropriate amount
ginger
of appropriate amount
Super soy sauce
of appropriate amount
yellow rice wine
of appropriate amount
pepper
of appropriate amount
step
1. Chop beef and pork by hand, and add Jiang Mo, spiced powder, salt, super soy sauce and yellow wine. It's best to chop the meat by hand, so it will taste better. Adding a small amount of pork will make the meatballs more tender and avoid the firewood of pure beef
2. Stir the minced meat evenly first, then add water several times, a small amount at a time, stir in the same direction, and add it again until the water is completely absorbed. Total * * * plus120g of water.
3. After adding water, continue to stir forward until the meat is strong.
4. Add a little more water to the pot. When the water temperature is about 50 degrees, squeeze the meat into balls and put them in. Always keep the fire low and don't let the water temperature be too high.
5. When all the balls float, take them out.
6. Put the removed meatballs into cold water immediately. Immediately cooling is to make the meatballs stronger.
7. Take another pot and add a proper amount of broth.
8. Cut the wax gourd into pieces and add appropriate amount of shrimp skin and pepper.
9. add salt
10. After the fire boils, cook for about 5 minutes on medium heat until the wax gourd is soft and rotten.
1 1. Add some celery.
12. Finally, put the marked balls in.
13. Cook for one minute.