Antarctic Krill Meatball Soup
1.
The Antarctic krill ordered by JD Fresh has 4 packets in one large packet, 2 packets of krill and 2 packets of krill meat.
2.
Defrost a pack of krill kernels.
3.
Some pork is chopped into minced pork, it is better to bring some fat to taste better.
4.
After thawing the krill meat, squeeze the water slightly, and chop it into puree with a knife.
5.
Put the minced pork and krill in a large bowl, add a little light soy sauce, cooking wine, salt, sugar, white pepper, minced ginger, egg white, and starch.
6.
Stir in one direction with chopsticks, and add starch once more in the middle, until the stirring is strong.
7.
Boil the water in the pot to warm, then reduce the heat to the lowest, squeeze the shrimp balls with a spoon or a tiger's mouth.
8.
After all the prawn balls are squeezed into the pot, turn to high heat. After boiling, all the balls will float and turn off the heat.
9.
Then remove the krill balls and soak them in cold water for a while, which will make them more crispy.
10.
Carrot cutting knife, rapeseed and vegetable heart are cleaned.
11.
Re-boil the water in the boiling pot (with chicken broth, preferably chicken broth), add some salt, add the krill balls and carrots and cook for a while.
12.
Turn off the heat immediately after loading the rapeseed to change its color.
13.
After serving, sprinkle in white pepper and stir evenly, then add a few drops of sesame oil.
Tips:
1. The ratio of krill to pork is about 2:1.
2. Generally, I use 1 egg white to make 500 grams of ordinary shrimp balls. This krill meat is 200 grams and about 100 grams of pork is added, so I use 2/3 of the egg white.
3. The krill balls can be frozen after being cooked for the first time, and the noodles can be boiled and put in the soup directly.
4. White radish can be used to make this soup. It should taste more delicious, but I made a temporary intention so I just put whatever I have at home.
