Shepherd's purse meatball soup(qi cai rou yuan tang )

Shepherd's purse meatball soup

Introduction:

"The light and delicious meatball soup with the fragrance of shepherd's purse is absolutely a delicious soup."

Production steps:

Step 1: wash pork leg, cut into small pieces, put into blender, add onion and ginger

Step 2: stir into a fine meat paste and put it in a small bowl.

Step 3: remove the old leaves and roots of fresh shepherd's purse, clean and drain.

Step 4: chop the shepherd's purse slightly with a knife and put it into the blender

Step 5: stir into chopped shepherd's purse.

Step 6: pour the minced pork into the blender again, add seasoning, eggs and corn starch. Stir well with shepherd's purse.

Step 7: stir the meat paste, put it into the refrigerator and wake up for about 20 minutes.

Step 8: Boil half a pot of water in a soup pot.

Step 9: turn down the heat and dip a spoon in the water.

Step 10: take out a spoon of meat paste in the palm.

Step 11: round with a spoon.

Step 12: gently put the meatballs into the pot.

Step 13: cook all the meatballs over high heat, skim off the foam, cover the pan, and then turn to low heat to cook for 5 minutes.

Step 14: serve in a bowl while hot.

Materials required:

Pork foreleg: 200g

Shepherd's purse: 50g

Scallion: 1

Ginger: 3 tablets

Salt: 5g

Egg: 1

Corn starch: 30g

Pepper: a little

Note: the water in the soup pot must be changed to low heat after boiling, otherwise the meatballs are the first to be cooked, and the meatballs are not yet cooked. The speed of rolling meatballs is also faster, because meatballs are easy to be cooked. If shepherd's purse meatballs are cooked for a long time, they will be old and not delicious, so the whole process should be faster.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Qi Cai Rou Yuan Tang