White gourd balls and vermicelli soup(dong gua wan zi fen si tang )

White gourd balls and vermicelli soup

Introduction:

"It's a very light soup. The soup made of hand boiled meatballs, fresh wax gourd and Longkou vermicelli tastes delicious. Wax gourd is sweet and light in taste and slightly cold in nature. This product contains protein, sugar, carotene, vitamins, crude fiber, calcium, phosphorus and iron, and has high potassium content and low sodium content. Qingre Jiedu, Lishui Xiaotan, qufan Zhike, Qushi Jieshu. It can be used in the treatment of heart and chest trouble and heat, adverse urination, lung carbuncle cough and asthma, liver cirrhosis ascites, hypertension, etc

Production steps:

Step 1: Chop pork into meat.

Step 2: cut onion and ginger.

Step 3: put it into a bowl with pork Rong, add five spice powder and starch.

Step 4: stir in one direction.

Step 5: peel and slice the wax gourd.

Step 6: heat the oil in the pan, stir fry the wax gourd until it breaks.

Step 7: add appropriate amount of water.

Step 8: bring the fire to a boil.

Step 9: turn the heat down and blanch the meat into balls.

Step 10: Boil all the meatballs.

Step 11: add fans.

Step 12: turn to medium heat, add salt and chopped green onion and ginger, cook for 5 minutes, turn off the heat, put into a large bowl and add a little sesame oil.

Materials required:

Lean pork: 300g

Wax gourd: 150g

Fans: 100g

Scallion: 10g

Jiang: 3G

Five spice powder: 2G

Salt: right amount

Sesame oil: appropriate amount

Water: moderate

Peanut oil: right amount

Starch: right amount

Note: Boil the meatballs with a low heat. If the heat is too high, the meatballs are easy to boil.

Production difficulty: Advanced

Process: boiling

Production time: 20 minutes

Taste: light

Chinese PinYin : Dong Gua Wan Zi Fen Si Tang