Wax gourd meatball soup: a delicious soup for clearing heat, removing heat, moistening lung and promoting fluid(qing re qu shu run fei sheng jin pen xiang ke kou de mei wei tang zhi dong gua wan zi tang )

Wax gourd meatball soup: a delicious soup for clearing heat, removing heat, moistening lung and promoting fluid

Introduction:

Production steps:

Step 1: slice wax gourd and wash coriander;

Step 2: cut green onion and ginger;

Step 3: add salt, white pepper and cooking wine to the pork stuffing to stir;

Step 4: add onion and ginger powder and stir well;

Step 5: add edible oil and sesame oil;

Step 6: mix well;

Step 7: bring to a boil with water, add ginger slices and scallions;

Step 8: put in the wax gourd slices;

Step 9: cook for a while, add white pepper and reduce the heat;

Step 10: prepare to make meatballs. Use a small spoon in your right hand to hold the right amount of meat stuffing in your left hand;

Step 11: extrude the meatballs evenly by hand;

Step 12: fill the ball with spoon;

Step 13: prepare to put it into the pot;

Step 14: put the meatballs into the pot;

Step 15: squeeze and place as you like, and so on, you can make all the meat into balls;

Step 16: cook until the meatballs are discolored and cooked, pour in sesame oil;

Step 17: add some salt and sprinkle with coriander;

Step 18: the delicious food is finished

Materials required:

Wax gourd: moderate

Lean and fat pork stuffing

Scallion: right amount

Ginger: moderate

Coriander: moderate

Salt: right amount

White pepper: right amount

Cooking wine: a little

Edible oil: right amount

Sesame oil: appropriate amount

Note: cooking experience: 1. It is recommended not to cut the wax gourd slices too thin, so as not to cook the wax gourd cooked, and the meatballs are not fully cooked; 2. It is suggested that the meatballs should not be too big, otherwise the meatballs are not cooked yet, but the wax gourd is well cooked; 3. When putting the meatballs into the pot, pay attention not to boiling the soup pot, otherwise the meatballs are easy to break.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Qing Re Qu Shu Run Fei Sheng Jin Pen Xiang Ke Kou De Mei Wei Tang Zhi Dong Gua Wan Zi Tang