Production method:
1. Take a soup pot, put half a pot of clean water, add the washed ribs, add the washed and mashed ginger and pepper, and turn to low heat after the fire is boiled.
2. When stewing soup, wash the pork, put it on the chopping board, chop it into minced meat, and chop it as much as possible. The more minced meat is cut, the easier it is to taste.
3. Put the minced meat into a big bowl, add Jiang Mo and chopped green onion, add 2g of salt, chicken powder 1g, pepper 1g, and sprinkle with cooking wine 10g to reduce the fishy smell of the meat. Add some water and grab it evenly with your hands to make the meat absorb water, so that the meat tastes tender.
4. Then stir in one direction and pat hard to make the meat fully absorb the seasoning and taste more full. This process usually lasts 2 to 3 minutes. After stirring, beat in an egg and continue stirring. This flapping process also lasts about 2 minutes. Finally, add corn starch to the minced meat, stir quickly in one direction, pat hard and marinate for 20 minutes. Adding starch can better lock the moisture, tighten the meat stuffing and be chewy.
5. Wash tomatoes and wax gourd and cut into thin slices.
6. After the ribs are cooked 10 minutes, put the tomatoes and wax gourd into the pot. Cook for two minutes.
7. Start squeezing into meatballs. After getting water on your hands, take a little meat stuffing, squeeze it out of the tiger's mouth, dig it out with a small spoon and put it into the soup; (At this time, the fire should not be too big, otherwise it is easy to break the dumplings. )
8. Scoop all the meatballs into the soup one by one and bring to a boil over medium heat. Boil until all jiaozi floats out of the pan, then cook for 2 minutes, then add a proper amount of salt monosodium glutamate and turn the pan evenly.