March meatball soup
By VicentaLakin
Maroons are, in fact, mustards, which in the south can be eaten from winter to May of the following year, and in the spring and cold, the sweetest of the rain and the sweetest of March, which is the most suitable time for mustards to grow, especially when it is soft and sweet。
Recipe Recommendations
- mustard 200g
- lean meat 200g
- Jiang appropriate amount
- onion appropriate amount
- pepper appropriate amount
- salt appropriate amount
- oyster sauce appropriate amount
- oil appropriate amount
- sweet potato powder appropriate amount
- chicken essence a little
- qingshui appropriate amount
Steps for March meatball soup
1
Skinny meat with a little fat on it。
2
Mustard。
3
Cut the meat into pieces, put it in a meat grinder, and add oil, salt, pepper powder, beryllium oil, potato powder, chicken onions, ginger。
4
Make it meat. Don't beat it too thin. It's the best taste。
5
Scratch the mustard and then make some ginger。
6
Cook a pot of water and turn it into a little fire. It's made of meat。
7
It's all done. It's still boiled up with a little fire. The reason why the fire could not be used was that the water which had been turned over was boiled to the ground for fear that the ball would still be shaped。
8
Maroons float and turn to the state of medium fire, adding ginger, oil, salt。
9
倒入Mustard。
10
When cooked, you can turn off the fire。
11
The finished product. March mustard dumpling soup, fresh and fresh, for all the old and old。