Hot and sour meatball soup(suan la rou wan tang )

Hot and sour meatball soup

Introduction:

"The raw materials for making pork balls should be healthy live pork slaughtered on the same day, and it's better to start making pork balls when the pork is still with the pig's body temperature, otherwise the pork balls made after wasting time will not be springy and crisp. In the jargon, making pork balls is called beating pork balls;. After the pork is seasoned, it is continuously beaten into mashed meat with a special iron bar. It all depends on the wrist strength, one iron bar in each hand, waving with the general dance movement. Seventy seven forty-nine, ninety-nine eighty-one, straight hit flesh and skin, juice cross flow, all kinds of fiber fly away, leaving only a spread of meat paste. But now we don't have such a hard way. We just let the boss stir the fresh pork directly or use the cooking machine at home. Boil a pot of boiling water, squeeze out a small ball of mashed meat in your hand, put a small ball directly into the boiling water to cook, and the meat ball floats and is fished. At this time, a pot of peerless Pork Ball is born. "

Production steps:

Materials required:

Meat: 500g

Flour: 200g

Eggs: 2

Ginger: right amount

Scallion: right amount

matters needing attention:

Production difficulty: simple

Process: water

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Suan La Rou Wan Tang