Ingredients: 350 grams of pork ribs (pork belly)

Accessories: 50 grams of scallions, 25 grams of dried shrimps, 20 grams of coriander, 50 grams of eggs

Seasoning: green onions 7 grams of alkali, 5 grams of cooking wine, 20 grams of salt, 3 grams of monosodium glutamate, 3 grams of soy sauce, 10 grams of vinegar, 5 grams of sesame oil, 40 grams of each.

How to make Shandong meatballs:

1. Wash the five flowers Chop into minced fat and lean meat; wash the green onion and ginger separately, cut 5 grams of green onion into mince, cut the remaining green onion into shreds, cut the ginger into mince, and set aside; put the sea rice in a bowl, soak it in warm water, and wash the mud Sand and chop into fine pieces; Soak the carrots in warm water, wash them, remove the hard roots and chop into fine pieces; Wash the coriander, chop half of it into mince, and cut the other half into 2 cm long segments.

2. Put the minced meat, onion and ginger, eggs, antler, coriander, dried shrimps, 30 grams of sesame oil, an appropriate amount of water, an appropriate amount of refined salt, and a little MSG into a basin, and stir evenly Make it sticky, then squeeze it into 30 balls of the same size, place them on a flat plate, and steam them for about 15 minutes (steam over medium heat).

3. Place the steamed meatballs in a drawer, put them into a bowl, and sprinkle with shredded green onions and coriander.

4. Pour soup stock into a spoon, bring to a boil over high heat, add cooking wine, refined salt, monosodium glutamate, and soy sauce, adjust the taste, skim off the foam, pour in vinegar and sesame oil, and pour into the bowl. Serve.

For more information about Shandong meatballs, see Mint.com Food Library/shiwu/shandongwanzi