White gourd meatball clear soup(dong gua rou wan qing tang )

White gourd meatball clear soup

Introduction:

Production steps:

Step 1: peel the back leg meat and chop it into meat stuffing: I chop it according to the ratio of fat and lean 2:8. The taste will be tight and elastic. You can adjust it according to your favorite ratio. Pay attention to the ratio of fat and lean when buying the leg meat. At the same time, cut the slices of wax gourd.

Step 2: 2, make onion ginger water: southerners don't like to put onion ginger in meat stuffing. No matter how thin they chop, they will eat it, but it's not enough to put cooking wine. So I compromised and put onion ginger water. After ginger and onion are cut, soak in hot water for a few minutes to make onion ginger water.

Step 3: 3, prepared seasoning: This is the seasoning in turn into the meat: cooking wine, onion ginger water, eggs, sesame oil.

Step 4: 4. Add seasoning in turn: stir while adding. Don't add water all at once. Stir while adding. At the end, the meat should be a little loose but still elastic.

Step 5: 5. Extrude the shape of the ball from the mouth of the tiger: put the meat in the left heart, and then extrude the shape of the ball from the mouth of the tiger.

Step 6: 6, boil underwater meatballs: boil water, first add wax gourd, then add meatballs, boil until the water is boiling, skim the foam produced by meatballs, add carrot slices.

Step 7: 7, cook seasoning: cook about 15 minutes, salt can, meatballs will not loose, soup is also very clear, very delicious.

Step 8: 8, the rest of the meatballs can be frozen up, usually put a soup, eat a hot pot will be very delicious ha.

Materials required:

Pork hind leg: one piece

Wax gourd: one piece

Egg: one

Shallot: how many

Jiang: one piece

Qingshui: Several

Carrot: one piece

Salt: two teaspoons

Cooking wine: 1 teaspoon

Sesame oil: 1 teaspoon

Note: meat stuffing method can also be used to make dumplings or wonton.

Production difficulty: simple

Process: water

Production time: half an hour

Taste: light

Chinese PinYin : Dong Gua Rou Wan Qing Tang