Poongullion soup
By VicentaLakin
I can't tell you how easy it is to be clean, but it's so simple and delicious. Meatballs don't drink, because different brands have different levels of wine, and there's a strange smell of meatballs and soup. If you insist on drinking, I suggest yellow wine, soft and tasteless。
Recipe Recommendations
- winter melon 1 block
- pork stuffing 300 grams
- corn starch 15 grams
- shredded chives a little
- cold water appropriate amount
- oyster sauce 25 grams
- salt 0.5 grams
- white pepper 2 grams
- sesame oil few drops of
- salty fragrance
- cook
- ten minutes
- ordinary
Steps for Poongullion soup
1
Poof and meat ready
2
(b) The pouring of appropriate amounts of platinum oil and white pepper powder into the meat pie, both of which have the effect of inflating the wine
3
If the meatballs are not loose, a small spoon of corn starch can be glued, or half to one egg clean
4
A small amount of salt mixed in one direction; if the meatballs are to taste soft, they must be watered in the meat; the amount of water in the meat is different, so a small amount of cold water is needed, so that the vortex with a clearly lacerous vortex can be mixed with the meat tart, and it will be used in silence, so that the water will be fully eaten and the meatballs will remain strong
5
(a) The guacamole shall be decorated, the seed shall be removed, and the thin slice shall be cut
6
(a) Boiled in a cooling pot, with the meatballs reduced in fire and kept in a state of microcalculation
7
Take a little spoon, get some water, dig a spoon of meat, fall a few times in the bowl, and the surface of the meatballs is smooth
8
The meatballs are thrown into the water and then the meatballs are thrown back into the soup until the spoons are fully taken into the soup; the surface changes and then turns into a fire, which is boiled for two minutes, and the meatballs fall on the water and the fire is shut down, where appropriate, with perfume, onions and salt。
9
Poongullion soup, fresh and deliciousPoongullion soup Make Tips
1. The melons are divided between green and white skins, which are tougher and white-skined, which can be chosen according to their preferences; the trophic value of the melons is higher, but the soup is short-lived and can then be boiled from skin to skin; 2. the meat is a little bit more fragrance; 3. The fragrances and onions are available at the time of coming out; and the perfume and salt are added, as appropriate。