Spinach meatball soup(bo cai rou wan tang )

Spinach meatball soup

Introduction:

"I haven't made meatball soup for a long time. My baby has always wanted to eat it recently. Today, there is some meat left in making glutinous rice meatballs. Let's satisfy some children."

Production steps:

Step 1: blanch spinach and cut into sections, mince green onion and shred Auricularia auricula.

Step 2: add soy sauce, onion and ginger powder, salt, sesame oil, cooking oil, black pepper powder and five spice powder to taste the pork stuffing.

Step 3: reserve the eggs.

Step 4: add water to the pot until bubbles appear at the bottom, then put the meatballs into the pot.

Step 5: after the meatballs float, add some soy sauce.

Step 6: add chopped green onion.

Step 7: add black pepper.

Step 8: bring the soup to a boil and add the shredded fungus.

Step 9: put the eggs in the pan.

Step 10: make the egg liquid into filaments.

Step 11: the soup is boiling and the meatballs are cooked.

Step 12: add spinach and salt to taste.

Materials required:

Spinach: 500g

Pork: 200g

Eggs: right amount

Oil: right amount

Soy sauce: moderate

Onion and ginger: right amount

Five spice powder: appropriate amount

Black pepper: right amount

Note: the meat should be seasoned for a while, more than 30 minutes will taste better.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original

Chinese PinYin : Bo Cai Rou Wan Tang