Black pepper acne meatball soup
By VicentaLakin
The taste of sour soup is determined by the proportion of salt, pepper and vinegar. Salt regulates the taste of acid and spicy, and pepper powder should be added to the pot 10 seconds before it's all cooked up, so that it keeps the spicy of pepper and doesn't "chick." Remember not to put a piece of material in the pot, so that peppers will evaporate and become sour soup. The ratio of pepper powder to vinegar is about 6:5 and, if you want to highlight it, you can use 6.4. Preferably, vinegar should be replaced by vinyl vinegar, if not, etc。
Recipe Recommendations
- hot and sour
- cook
- ten minutes
- simple
Steps for Black pepper acne meatball soup
1
The pig's spine is big, it's a piece of garlic, it's in the breaker, it's a mixer
2
Molybdenum, and the meat, the salt, the raw, the 13 fragrances and a little bit of water
3
On the side of meatballs, a small amount of Tongan water, salt (the remaining half), Pauling vinegar, carrotding, mushrooms, tofu, tofu, flattening, small fire boils
4
Put the meatballs in the soup one by one, and leave them on the side, boil them till they float. Moo
5
A spoonful of loosed egg fluid in the soup and tumbled into the egg blossoms
6
When you're out of the pot, you'll need a little black pepperBlack pepper acne meatball soup Make Tips
No wine or ginger powder, but a little more if you don't mind. 2. There are no breakers, which can be cut with a cuisine or by hand. I use high soup. If not, we can use fresh water, or chicken soup, homemade soup。