Hot and sour meatball soup
The raw materials for making pork meatballs must be healthy live pork slaughtered that day, and it is best to start making it when the pork still carries the pig's body temperature, otherwise the pork meatballs made after delay will not be crunchy or crispy. In jargon, making pork meatballs is called "making pork meatballs." After the pork is seasoned, it is constantly beaten into meat paste with special iron rods. This relies entirely on wrist strength. One iron rod in each hand is waved in a dance-like movement. Seventy-seven forty-nine, nine-nine eighty-one, they beat until the skin was open and the meat was torn open, the juice flowed across, and all kinds of fibers were turned into ashes, leaving only a puddle of meat paste. But now we don't have such a strenuous approach. We just buy fresh pork and ask the boss to mix it into meat paste or use the cooking machine to make it into paste at home. Boil a pot of boiling water, squeeze out a small pill of the mashed meat in your hand, and put the small pill directly into the boiling water to boil. The meatballs float and fish out. At this time, a pot of peerless pork meatballs was born.
Recipe Recommendations
- meat 500 grams
- flour 200 grams
- eggs 2 pieces
- Jiang appropriate amount
- onion appropriate amount
- hot and sour
- quick-boiled
- ten minutes
- simple
Steps for Hot and sour meatball soup
1
500 grams of meat paste, 200 grams of flour, 2 eggs, ginger, and green onions prepared by the supermarket.
2
Add chopped green onion and ginger, eggs, flour, salt, monosodium glutamate, and pepper to the meat paste.
3
Stir hard, adding water little by little to make the meat full of water, so that the meatballs are tender.
4
After boiling water in the pot, low heat, squeeze out meatballs by hand and put them into the pot. When the meatballs float, add salt, monosodium glutamate, pepper, vinegar, and small rapeseed, and serve out!