How to make meatloaf soup:

1. It is best to choose this kind of porcelain cans with lids, the size can be, small porcelain cans can be bought more than a few at a time, so that when steaming can be a pot of steam out of a number of cans, each person a copy of both beautiful and convenient, if there is no can be used in an ordinary pot, but steaming should be covered with a plate, so as not to steam into the pot too much, affecting the taste of the soup.

2. Mince the pork into minced meat, add cooking wine, pepper or pepper, ginger powder, a little salt and mix well, then add dry starch in the same direction and stir vigorously.

3. Put the stirred meat mixture into a ceramic jar and press the bottom into a patty. If you don't have a ceramic jar, you can make several patties of the same size according to the number of people who will be dining at the restaurant for every 50 grams of minced meat, and then separate them into a large flat plate.

4. Put the lid on the porcelain pot on the steamer on high heat and steam for 5 minutes, the same if you use a large plate also covered with another plate or plastic wrap on the pot the same way.

5. Steam the meatloaf with a spoon out into a bowl.

Egg meatloaf soup recipe illustrated 66. The surface of the meatloaf steamed out of the foam with a spoon gently scraped, and then poured into the warm water to rinse the meatloaf, so that the meatloaf soup made refreshing and not greasy, and the soup clear and not cloudy.

7. will wash the meatloaf back into the brush clean porcelain canisters filled with water (must be full, or steamed soup will feel less), if it is a pot, then all the meatloaf into the bottom of the pot, preferably flat, and then each meatloaf in accordance with the amount of a bowl of water will be added to the pot of water (cool water and warm water can be used, can not be used hot water).

8. Beat the eggs directly into the porcelain jar or basin (as many eggs as meatloaf).

9. Put the lid on, if you use a basin can be covered with a large plate, high heat steaming 10 minutes, small fire (always keep the state of steam) and then steam for at least 30 minutes, steaming an hour or so taste the best, and then turn off the fire to open the lid and then put a little salt to taste.

10. Steamed egg meatloaf soup just opened the lid may not be clear, use a spoon to leave the meatloaf at the bottom of the can.

11. After 1 minute of standing, the soup will become clear and ready to serve.