Meatball and vermicelli soup
The soup is light but content, meat but not greasy, the meatballs are smooth, soft and delicate to the entrance, and the fans are smooth and pleasant. This is the charm of this soup.
Recipe Recommendations
- salty and fresh
- quick-boiled
- half an hour
- ordinary
Steps for Meatball and vermicelli soup
1
Wash rapeseed and control water.
2
Chop the pork belly.
3
Add light soy sauce, half a teaspoon of salt and pepper and continue to chop well.
4
Add starch and knead with disposable gloves. (I didn't want to wash the bowl, so I didn't put it in the bowl and stir it)
5
Knead the meat paste to make it sticky and dough it into meatballs.
6
Add appropriate amount of water to the pot, the water depends on the number of people. After the water burns, add the raw meatballs when it is about to boil.
7
After the meatballs are all floating, put in a handful of fans.
8
Boil the vermicelli until soft, add rapeseed, boil it raw, and cease fire with half a teaspoon of salt.
9
Pour into a bowl and drizzle with sesame oil.Meatball and vermicelli soup Make Tips
Make the meat a little fatter, otherwise the taste will be "firewood" and it will not taste delicious. If the water is boiling when putting the meatballs, the meatballs can easily disperse in one go, so pay attention to controlling the water temperature.