Technology: Taste: Clear fragrance?

Raw materials: pork (lean meat) (200g)?

Accessories: pork (fat) (50g)? Water chestnut (50g)? Winter bamboo shoots (50g)? Mushrooms (fresh) (50g)? Eggs (75g)? Coriander (15g)

Seasoning: green onion (10g)? Ginger (5g)? Cooking wine (5g)? Salt (3 grams)? Monosodium glutamate (2g)? Pepper (1g)? Starch (pea) (5g)? Sesame oil (5g)

Category: Shandong cuisine? Anemia conditioning? Nourishing yin and conditioning? Dyspepsia? Recipes for the elderly

Making:

1.？ Cleaning and mashing onion and ginger, adding appropriate amount of water and taking juice with cooking wine to obtain onion Jiang Shui; Chop the fat meat into minced meat; Chopping water chestnut into powder; Chop lean pork into fine paste, slowly add onion and Jiang Shui, stir in one direction, then add seasoning such as minced fat, minced water chestnut, eggs and salt and mix well. ?

2.？ Slice the tender bamboo shoots, cut the mushrooms in half, and blanch them together in boiling water.

3.？ Add the clear soup into a spoon, put the meat stuffing into balls with a diameter of 1.5cm, slowly heat to boil, remove the floating foam, add winter bamboo shoots and mushrooms, cook the balls, season with salt, monosodium glutamate and pepper, sprinkle with coriander powder and sprinkle with sesame oil.