Boiled meatballs(qing cuan wan zi )

Boiled meatballs

Introduction:

Production steps:

Step 1: prepare materials

Step 2: cut the pork into small pieces

Step 3: Chop with a knife, add chopped scallions and ginger, then chop

Step 4: knock on an egg white and chop it

Step 5: chop the meat into a smooth paste

Step 6: add a small amount of water for many times, and stir clockwise until completely absorbed

Step 7: add pepper, soy sauce, salt, chicken essence and five spice powder to the mashed meat. Stir well and let it taste

Step 8: put water in the pot, open fire, squeeze out the balls with tiger mouth, then put them in the pot and cook until floating

Step 9: skim the foam, add salt, pepper, chicken essence and sesame oil to taste, order a few drops of vinegar and sprinkle with coriander

Step 10: serve

Materials required:

Pork: moderate amount (three fat and seven lean)

Scallion: right amount

Ginger: right amount

Coriander: moderate

Egg white: 1

Salt: right amount

Soy sauce: moderate

Pepper: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Five spice powder: appropriate amount

Note: 1. Hand beating meat puree is more delicious than cooking machine stirring. 2. Meat selection needs to be lean and fat. The minced meat should be fine enough and the water should be enough to ensure the good taste of meatballs. 3. Pay attention to the seasoning of meatballs, which must be salty and appropriate to have a good taste. 4. The secret of soup seasoning: after mixing, add a few drops of vinegar, don't underestimate these drops of vinegar, it has a good effect of freshness and flavor.

Production difficulty: ordinary

Process: water

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Cuan Wan Zi