Jiegua meatball soup(man zu de yi da guo jie gua rou wan tang )

Jiegua meatball soup

Introduction:

"Now it's quite hot. I'd like to have some soup at noon. I like to squeeze meatballs. Now I'd like to have a big pot of soup. There are meat, vegetables and soup. I'm full in a big pot..."

Production steps:

Step 1: prepare the material. Chop garlic into mashed garlic and soak fungus in hot water.

Step 2: wash the pork and chop it into minced meat (I like to cut it into the finest diced meat, Papa likes the taste); add garlic, salt, sugar, raw powder, black pepper and seasoning (stir in one direction); then add egg white and continue to stir in one direction.

Step 3: soak black fungus, wash, dice, add into minced pork and continue to stir in one direction.

Step 4: Boil warm water in the pot and use a spoon to dig meatballs.

Step 5: after digging the meatballs, continue to cook them in warm water and pick up the foam while cooking.

Step 6: cook until the meatballs float; remove the cooked meatballs and set aside.

Step 7: peel, wash and slice Chieh qua.

Step 8: add oil into the soup pot, stir fry ginger slices, add Chieh Qua and stir fry for a while.

Step 9: add appropriate amount of water.

Step 10: bring to a boil over high heat, then add the meatballs.

Step 11: bring the water to a boil and continue to cook for about five to eight minutes. Season with a little salt,

Step 12: break up the remaining egg yolk, pour in the egg yolk, turn off the heat and simmer for about 10 minutes.

Materials required:

Pork: 250g

Chieh qua: two

Auricularia auricula: Six

Jiang: one piece

Garlic: three petals

Egg: one

Black pepper: right amount

Raw powder: appropriate amount

Oil: right amount

Salt: right amount

Sugar: right amount

Precautions: [CSY tips] 1. [learn on TV] the meatballs should be mixed in the same direction, and do not put oil, because it will make the cooked meatballs spread. 2. [personal experience] boiling soup for more than ten minutes is different from boiling soup for several hours. Melons and fruits are not so easy to cook until they are pink and glutinous and transparent. Therefore, to achieve this effect, we need to turn off the heat after boiling water and continue to cook for a short time.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Man Zu De Yi Da Guo Jie Gua Rou Wan Tang