Porkball soup
By VicentaLakin
Porks contain abundant high-quality proteins and essential fatty acids, and provide hemoglobin (organ iron) and half-screasine acids for iron absorption, which can improve iron deficiency anaemia; they have the effect of retrieving kidney blood and irritating; however, because of the high cholesterol content in pork, it is not appropriate for the obese population and those with higher blood resins to eat more. Porkball soup, which is mainly made of pork meatball material, is simple, tastes light, and is well suited for people with bad stomachs or nutrients。
Recipe Recommendations
Steps for Porkball soup
1
Scratch the scrawny pork that is bought and then chops it down into the stubble, and then puts onions and onions into the stubble, and puts salt, starch, eggs in the meat, evenly, code for a while, which is more sticky. There's only a little salt here because there's salt in the fungus soup behind it
2
In the casserole, the water is boiled (if there is soup in the house) and when the water is turned off, the fire is turned off so that the water does not boil, and then the mud is squeezed into the casserole (remember that the water must not boil, or it will boil into a pot of porridge), and when the styling of the porridge opens the fire。
3
When the pellets are ready, put in the spicy space cactus。Porkball soup Make Tips
1. For the lean pork, choose the pork shoulder (front leg) as it tastes more tender and bouncy; 2. Because the Mala Kongjian mushroom soup base is salty, you only need a tiny bit of salt when marinating the meat; 3. This mushroom soup base is very savory, check the usage instructions before using it, and don't add too much.