Tomato and fungus meatball soup

Recipe Recommendations

• meat 100g
• tomato 150g
• water fungus 80g
• salt appropriate amount
• chicken essence appropriate amount
• cooking wine appropriate amount
• soy sauce appropriate amount
• starch appropriate amount
• vinegar appropriate amount
• white sugar appropriate amount
• sesame oil appropriate amount
• MSG appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• garlic appropriate amount

• hot and sour
• cook
• an hour
• simple

Steps for Tomato and fungus meatball soup

1

Put chicken essence, minced ginger, minced green onion, minced garlic, sesame oil, salt, soy sauce, bread residue, starch, and vegetable oil into the meat filling; then mix well in one direction

2

Wash the fungus and cut into slices, and cut the tomatoes into slices for later use

3

Boil the oil in the pan to 50%, make the mixed meat paste into a meatball shape, place it in the pan and fry it until golden yellow, take out

4

Put boiling water in the pan, add meatballs, vinegar, white sugar, and salt and cook over low heat for 15 minutes; add fungus, tomatoes, monosodium glutamate, and sesame oil to boil.

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