Wax gourd and pork are used to make soup to clear away heat and fire. Delicious taste, rich nutrition, non-greasy, and simple method. If you like it, you must try it yourself!
Ingredients: white gourd, pork, ginger, onion, salt, pepper, white wine, egg white, starch, vermicelli, fungus and chives.
1. Prepare a catty of front leg meat and chop it into minced meat. After chopping, put the minced meat into a larger pot. First, add a spoonful of onion Jiang Shui into minced meat, and stir it for 5 minutes by hand, then add salt, pepper, a little high-alcohol liquor and a spoonful of Jiang Shui, and continue to stir it for 5 minutes. Then add an egg white, egg white and meat foam, stir well, add some cooked oil, and finally add a little starch, and continue to work in one direction 10 minute. So our meat stuffing is ready.
Turn off the fire when the water in the pot boils to about 50 degrees, and then squeeze the meatballs out of the tiger's mouth and put them in the pot. After all the meatballs are cooked, cook for 2 minutes on high fire, remove them and put them on a plate for later use.
3. Prepare a clean wax gourd and cut it into small pieces, and then clean the pre-soaked vermicelli and fungus for later use.
4. You can stew a pot of bone soup in the casserole in advance, and then prepare a smaller casserole. First, take out the bone soup, add wax gourd slices, fungus and ginger, and cook for 5 minutes. Then add salt, add vermicelli and meatballs, and cook for about 1 minute. Before cooking, add appropriate amount of sesame oil and sprinkle some chopped cucumber meatball soup.