2. Put the meat stuffing into a large bowl, add the egg white, Jiang Mo and cooking wine, be careful not to forget to add salt, add appropriate amount according to your own taste, and then stir well.
3. Boil the soup pot with water, add ginger slices and turn to low heat. Squeeze the minced meat into a uniform meatball and put it into the pot while squeezing. When the meatballs become discolored and tight, gently push them with a spoon to prevent them from sticking together. According to my experience, meatballs are best cooked in cold water. After all the meat is squeezed into cold water, start a big fire.
4. After all the meatballs are squeezed, turn on the fire and boil the soup. Add melon slices and cook for 5 minutes. Add salt and chicken essence to extract soup. Finally, add coriander and drop sesame oil out of the pot.
400g pork stuffing and1000g wax gourd.
Accessories: onion, ginger, a small piece of pepper powder, 2g soy sauce, a spoonful of soy sauce, 20ml salt, proper amount of monosodium glutamate, 1g sesame oil and a little coriander.
Please click to enter a picture description.
1. First add minced onion and ginger, a little monosodium glutamate and pepper noodles. Soy sauce, a spoonful of soy sauce is a little even.
2. Then take half a bowl of clear water, add the minced meat bit by bit and mix well, then add some salt and mix well, and marinate for 20 minutes to taste. When curing meat stuffing, peel the wax gourd, remove the pulp, wash it and slice it.
3. Take a pot and add some water. Add onion, ginger and pepper to the pot and bring to a boil. Add wax gourd and bring to a boil. When the water boils again, use a spoon to dig the minced meat into the pot and make balls. Cook less for a while until the balls turn white and all float. Turn off the fire. Sprinkle coriander and drizzle with sesame oil.
Materials? 500g of wax gourd, 250g of pork belly, 0/0g of onion/kloc-,a little raw flour, and a proper amount of salt and monosodium glutamate. ?
1. Peel and wash the wax gourd, and cut it into small squares for later use.
2. Add salt and raw flour to the chopped pork belly and knead it into meatballs. If you don't like fat meat, use pure lean meat.
3. First put the meatballs into the pot, add some water and cook on low heat.
After 4.20 minutes, add the wax gourd, cook it on low heat 15 minutes, add seasoning, sprinkle with chopped green onion and serve.
500g of wax gourd, 250g of pork belly, 0/0g of onion/kloc-,a little raw flour, and a proper amount of salt and monosodium glutamate.
manufacturing process
(1) Peel the wax gourd, wash it and cut it into small cubes for later use;
(2) adding salt and corn flour into chopped pork belly and kneading into meatballs;
(3) First, put seasonings such as meatballs and onions into a pot, add a proper amount of water, and stew with low fire;
(4) After 20 minutes, put the wax gourd in, simmer for 15 minutes and take it out.
1. Chop pork belly into minced meat, beat in eggs, add white pepper, soy sauce, starch, cooking wine and half a bowl of water, and mix well to form jelly;
2. Wash the wax gourd, peel it and cut it into small pieces; Wash and chop onions;
3. Boil clean water, add ginger slices, knead into appropriate minced meat by hand, gently squeeze out from the tiger's mouth, make meatballs, and put them in water until the minced meat is used up;
4. When the meatballs float, add the wax gourd, cook on low heat until the wax gourd is completely transparent, sprinkle with chopped green onion and season with salt.