Vinegar and pepper meatballs soup(cu jiao wan zi tang )

Vinegar and pepper meatballs soup

Introduction:

"Vinegar pepper meatball soup is a classic Shandong cuisine soup, and also a common home soup in my family. In the hot summer, its serving rate is quite high. First, it is a meat dish to satisfy the appetite of my family's carnivorous animals; second, it uses lean meat, almost without oil, fresh and not greasy; third, it is seasoned with pepper and vinegar, hot and sour appetizer; fourth, it increases the fragrance of scallion and coriander; fifth, it is easy to make, almost no oil smoke, very suitable for the summer kitchen

Production steps:

Step 1: cut coriander into long pieces; cut scallion into shreds;

Step 2: cut scallion leaves into powder, ginger into powder;

Step 3: chop the lean pork and smash it into mud with the back of a knife;

Step 4: add onion powder, ginger powder, salt, egg white and starch to the meat paste;

Step 5: stir in the same direction;

Step 6: Chicken Soup (or water) into the pot, the steam is not boiling, the meat paste into balls, into the pot;

Step 7: turn to medium heat, bring to a boil slowly, and remove the foam constantly;

Step 8: after all the meatballs float, cook for about 10 minutes until cooked.

Step 9: put the meatballs on a large plate and place the shredded green onion and coriander on it;

Step 10: start another frying pan, add a little sesame oil and stir fry the black pepper;

Step 11: add the original soup and a little cooking wine, turn the heat to boil;

Step 12: add salt to taste;

Step 13: pour the soup on the meatballs, shredded green onion and coriander while it is hot;

Step 14: add appropriate amount of vinegar and serve.

Materials required:

Lean pork: 200g

Scallion: 1

Ginger: 1 small piece

Salt: right amount

Starch: right amount

Egg white: 1

Coriander: moderate

Chicken soup: 500ml

Sesame oil: appropriate amount

Black pepper: 1 teaspoon

Vinegar: right amount

Cooking wine: moderate

Note: 1, you can also use streaky pork or plum meat, a little fat meat must be more fragrant, but that kind of "fragrance" in such a hot summer seems inappropriate. 2. Vinegar pepper is a very traditional flavor of Shandong cuisine, a fresh and sour taste. Don't like of course can use other flavor seasoning, spicy is good. 3. There is no water for chicken soup, or you can use nongtangbao or other seasonings. It tastes good. In fact, chicken soup is also simple. Buy a Sanhuang chicken or some other local chicken, stir fry the chicken legs, wings and breast, and then cook the rest of the chicken rack. You don't need to hang up the soup like a master, add some spices, simply cook, pack and freeze, and take out a portion when you eat. It's OK to make some soup with pig bone.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: hot and sour

Chinese PinYin : Cu Jiao Wan Zi Tang