I'll take the meatball soup
By VicentaLakin
Recipe Recommendations
- pig hind legs a
- winter melon a
- eggs a
- onion several
- Jiang a
- qingshui several
- carrots a
- salt two teaspoons
- cooking wine 1 scoop
- sesame oil 1 teaspoon
- light
- quick-boiled
- half an hour
- simple
Steps for I'll take the meatball soup
1
Cut the back leg to the skin: I cut it at the ratio of 2 to 8; it's a tight, flexible taste that can be adjusted to the preferred ratio, and pay attention to the weight ratio when buying leg meat. And cut the melon chips。
2
Onions of ginger: The southerners don't like ginger, they eat it when it's fine, but the only wine is not enough, so I fold it, and when the ginger is cut, the ginger and the onion are cut, it'll be onions for a couple of minutes。
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3. Preserves: This is the fabric that is put into the meat: wine, ginger onions, eggs, perfume。
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4. Add the fabric in turn: while you mix it up, the water does not add it all at once, while you mix it up, and the meat in the end is loose but flexible。
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5. The shape of the ball with the mouth of the tiger: the shape of the meat that is inserted into the heart of the left hand and then the form of the ball from the mouth of the tiger。
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6. Underwater meatballs: boil water, put it in winter melons, then in meatballs, boil it up to water, leave the foam from meatballs and add carrots。
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It's about 15 more hours, salt, meatballs, fresh soup。
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The rest of the meatballs can be frozen, soup can be used, and a hot pot can be delicious。I'll take the meatball soup Make Tips
The meat filling method can also be used to make dumplings or wontons.