Pineball soup
By VicentaLakin
Recipe Recommendations
- mutton 150g
- winter melon 200g
- spinach 150g
- Jiang 2 tablets
- green onions
- minced garlic the 4
- diced green onion
- cilantro 2 pieces
- spiced powder 1g
- white pepper 1g
- black pepper 1g
- ginger 20g
- pepper powder 1g
- salt appropriate amount
- soy sauce 2 tablespoons
- cooking wine 3 scoops
- geranyl 1 tablet
- octagonal half a
- pepper a dozen
- fennel 1g
- dried chili of 3
Steps for Pineball soup
1
Three spoons of wine are evenly mixed in a meat pap, and onion onion onion on a five-choice black pepper pepper pepper pepper pepper pepper powdered on a flat-twisting, stomping into a ball
2
A slightly larger amount of oil is added to the milk pan until 160°C is blown into the balls, when it's replaced by a small amount of oil
3
I'm going to pour up the garlic paste, I'm going to add a liter of mineral water, I'm going to pour water into the balls, I'm going to burn, and I'm going to put on the spice pack, and I'm going to put on the chalk pepper
4
When you're ready, you'll be able to burn a little lid. Fifteen minutes, then a minute with fresh spinach, then a minute with good salt, and a good curd soup with cuisine and onions。