Pearceball soup
By VicentaLakin
The pepperoni soup is a classic rouette soup and a common home soup for my family, and on the summer of Inflammation, it has a very high attendance rate. First, it's meat, which meets the appetite of our predators; second, with thin meat, which is almost free of oil, which is not greasy; third, pepper powder and vinegar, which is spicy; fourth, the onions and spices add to the aroma; and fifth, easy to make, which is almost smokeless, which suits the summer kitchen
Recipe Recommendations
- hot and sour
- cook
- three-quarters of an hour
- simple
Steps for Pearceball soup
1
(a) A long cut of fragrance
2
Onion cut to the end, ginger cut to the end
3
(b) Skinned pork, then slashed with a knife
4
(b) Onion, ginger, salt, egg clear and starch shall be added to the slurry
5
It's the same direction
6
(b) chicken soup (or water) enters the pot, and when the heat is not boiling, squeezing the mud into the balls and pouring it into the pot
7
(a) Turning the fire, slowly boiling it open, and continuing to flutter
8
After all the meatballs have floated, they will be boiled for about 10 minutes。
9
And put meatballs into large plates and put onions and spices
10
Another frying pan, with a little fragrance and a little hot black pepper
11
(b) Add fresh soup and a little wine to boil the fire
12
Add appropriate salt flavour
13
And when it's hot, pour soup on the bellies and onions and fragrances
14
Finally, with a proper amount of vinegar, you can come to the table。Pearceball soup Make Tips
1. You can also use pork belly or pork loin; a little bit of fat will definitely make it more fragrant, but that kind of "fragrance" seems a bit out of place during such a scorching summer.
2. Vinegar and chili is a very traditional flavor of Shandong cuisine, offering a unique and refreshing sour-spicy taste. Of course, if you don't like it, you can season it with other flavors; spicy and numbing is a good option.
3. If you don't have chicken stock, you can use water, or bouillon cubes or other seasoned soup bases; they all taste fine. Making chicken stock is actually quite simple: buy a three-yellow chicken or some other free-range chicken, fry the drumsticks, wings, and breast to eat, and boil the remaining chicken frame into soup. You don't need to make a master stock like a professional chef; just add some spices and simmer it. Portion it out, freeze it, and take out a portion when you're ready to eat. You can also make soup using pork bones.