The first step is to prepare two lotus roots, a piece of pork belly, ginger, garlic, fragrant lai, and seasonings: edible salt, white pepper, sugar and thirteen spices.
Step 2, make the lotus root stuffing into balls of the same size. After all, a piece of pork belly, ginger, garlic, fragrant lai and seasoning: edible salt, white pepper, sugar and thirteen spices for later use. Bring to a boil, stew for 10 minute, add salt, sugar and white pepper to taste, beat an egg and steam for 10 minute. Don't spend too long, or it will spoil the taste. This dish has the highest cost performance. I use it to make meatball soup. The soup is delicious and watery, and one bowl is not enough to drink.
Step 3, prepare lotus root balls in advance under the premise of steaming, and make lotus root stuffing into balls of the same size. When all is done, break a piece of pork belly and seaweed, and put an egg, chopped green onion and parsley into a bowl for later use. This dish has the highest cost performance. I use it to make meatball soup. The soup is delicious and watery, and one bowl is not enough to drink.
Step 4: Stir-fry the chopped leek and laver in a pot and break them into pieces. Prepare in advance on the premise of steaming lotus root balls. Mix lotus root stuffing into meatballs of the same size. Add an egg, chopped green onion and chopped coriander to the bowl for later use. Add a bowl of warm water, pour laver, add steamed lotus root balls, boil over high fire, stew 1min, add salt, sugar and white pepper to taste, and beat an egg.
Step five, set the table, so that a lotus root soup is ready. The soup is delicious and watery, and it is not enough for a bowl. A family never tires of eating. Arrange it. I'm chef Cui. There is always your shadow here. Please pay attention to those who like it. ...