Stewed meatballs with Dongrong in clear soup(qing tang dong rong hui rou wan )

Stewed meatballs with Dongrong in clear soup

Introduction:

"In the hot summer, although you have a bad appetite, you should also pay attention to tonic. Winter melon is the best way to dispel summer heat, and meat is the best way to supplement. Therefore, it can be combined to make a dish, which can dispel summer heat without losing nutrition! Today, I use these two kinds of ingredients, big stir fry spoon to make soup for you, sweating, so that you don't feel dizzy and dizzy. Many friends in Guangdong drink hot tea and hot soup in summer. At the beginning, I didn't quite understand it. Isn't it hot on a hot day! Later, I felt that it was really cool! One is to sweat and detoxify, and the other is to drink soup. Take a hot bath after drinking hot soup. It seems that you are much cooler at the hottest time. If you don't rush to expel the body's heat at that time, you will really get heatstroke. That's the secret! The following dish is called "stewed meatballs with clear soup and Dongrong". It belongs to light dish, which is actually a soup dish. "

Production steps:

Step 1: add onion and ginger, rice wine, oyster sauce, chicken powder, starch and pepper into the meat.

Step 2: stir with pepper water and set aside.

Step 3: remove the seeds, scrape the skin and wash the wax gourd.

Step 4: rub the wax gourd into silk with the eraser.

Step 5: add water into the pot and bring to a boil. Melt the chicken soup, then add the winter mushroom and bring to a boil.

Step 6: turn down the heat and start squeezing balls.

Step 7: squeeze the meatballs into the pot and bring them to a boil. Season with salt and pepper, and then drop a few drops of sesame oil.

Step 8: you can take it out of the pot and put it into the soup basin.

Materials required:

Wax gourd: 700 grams per piece

Minced pork: 200g

Chicken soup: 1

Ginger powder: 10g

Minced green onion: ginger 20

Zanthoxylum water: 80ml

Shaoxing yellow rice wine: 15ml

Chicken powder: 3 G

White pepper: 3 G

Sesame oil: 5g

Oyster sauce: 10g

Starch: 15g

Olive oil: 10 g

Note: 1, wax gourd antler than wax gourd pieces cooked soup mellow, but you cut no harm. 2. Meat must be stirred up, and then slowly add the right amount of pepper water or onion ginger water, eat up to tender, must be small fire squeeze balls, and then boil the fire can be out of the pot, so that the taste is authentic! 3. This soup is not suitable to use soy sauce coloring, what we want is fresh fragrance and pure taste.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Qing Tang Dong Rong Hui Rou Wan