Wax gourd and pork are used to make soup to clear heat and remove fire. It is delicious, nutritious and not greasy, and the method is simple. If you like it, you must try it yourself!
Ingredients: white gourd, pork, ginger, onion, salt, pepper, white wine, egg white, starch, vermicelli, fungus and chives.
1. First, prepare a catty of front leg meat and chop it into minced meat. After the minced meat is chopped, put it into a larger pot. First, add a spoonful of onion Jiang Shui into the minced meat and stir it in one direction for 5 minutes by hand. Then, add salt, pepper, a little high-alcohol liquor, and a spoonful of ginger water. Continue to stir it in one direction for 5 minutes. Then add an egg white, egg white and meat foam, mix well, then add some cooked oil, and finally add a little starch, and continue to work hard in one direction 10 minute. So our meat stuffing is ready.
2. Turn off the fire when the water in the pot boils to about 50 degrees, then squeeze the meatballs out of the tiger's mouth and put them into the pot. After all the meatballs are finished, fire and cook for 2 minutes, and then fish them into the plate for later use.
3. Prepare a washed wax gourd and cut it into small pieces, and then clean the pre-soaked vermicelli and fungus for later use.
4. You can stew a pot of bone soup in the casserole in advance, and then prepare a smaller casserole. Take out the bone soup first, add the wax gourd pieces, fungus and ginger, boil for 5 minutes, then add salt, then add the vermicelli and meatballs, cook for about 1 minute, add a proper amount of sesame oil before taking out the casserole, and then sprinkle some chopped green melon meatball soup.