1, mince ginger and garlic, slice if you don't like mince.

Dice tomatoes, the more broken the better.

Cut the white radish into cubes 1 cm square (white radish is a surprise)

Grasp the proportion of fat and lean meat, otherwise it will not be shaped.

Cutting Chinese cabbage is somewhat arbitrary.

The whole coriander will do!

2. Preparation of meatballs

Choice of meat: Personally, I like plum blossom meat, which is rich. If you like to rent meat, you can choose tenderloin, and the fat part is optional, because fat meat will make meatballs taste more fragrant!

Don't add water to the meat, add cooking wine (I like shochu, it doesn't smell anything)

Appropriate amount of salt, thirteen spices, spiced powder, chicken essence and soy sauce.

Add an egg

Beat hard, and if it doesn't feel shaped, add some raw flour to continue beating (the less raw flour is added, the stronger the graininess of the meat)

Wipe the meatballs on your hands with water to prevent them from sticking to your hands. The size of meatballs is arbitrary, only depending on the length of cooking time.

3. Stir-fry the bottom material:

Burning oil in the pot is slightly bigger than cooking, and the bottom material is too small to stick to the pot.

Add ginger and garlic, stir-fry until fragrant, add yellow pepper sauce (with sour and spicy flavor, which is a good match), stir-fry until it is slightly dry, then add red and sour soup base and stir-fry until fragrant!

Add diced tomatoes and salt, stir-fry until soft (adding salt can accelerate the softening) and then add diced white radish.

Stir fry and add water.

4. Cook the soup for 10 minutes and start seasoning. Just add salt, as long as it is appropriate. Take your time. If it is not sour enough, it is recommended to add some seasoning.

Then start eating meatballs and cook for fifteen minutes.

Add Chinese cabbage and cook until raw.

Add the whole coriander before cooking and serve.