Boiled Meatballs and Vegetable Soup
1.
Wash the pork leg and ginger, and chop it into minced meat with a knife. I chop the ginger together with the meat, of course you can also do it separately. Friends who don't like ginger can cut the ginger into shreds, soak it in warm water for ten minutes, just take the ginger water, it is used to remove the fishy taste. If you want meatballs delicious, you have to chop the meat yourself, don’t be lazy
2.
Put the minced pork in a large bowl, add appropriate amount of salt (not too much, the meatballs have a bottom flavor, and add salt to the soup later, otherwise it will be too salty), soy sauce (according to your preference, but Can be added or not), rice wine (to remove fishy), pepper (to remove fishy to enhance the taste)
3.
Mix the starch with water to form water starch and add it to the meat filling. This step is very important. Don’t omit it. It keeps the meatballs firm and keeps the meatballs tight. I put all the starch water in, don't be afraid of too much, the meat will absorb water, just stir it in place. You can also use egg white instead, but I personally feel that it’s a bit laborious to stir with egg white
4.
Use chopsticks to stir in the same direction. You can also use the method of beating to beat the meat until it becomes sticky. The stickiness is the best.
5.
Wash the crystal dish and cut into small pieces of about 6 cm for use
6.
Take the casserole and sit in water, pay attention to use a low fire at the beginning, slowly heat the casserole to prevent the casserole from bursting
7.
When the water temperature in the casserole rises, grab a handful of minced meat and squeeze out the small meatballs one by one (as shown in the picture below) with the mouth of your hand, and then drop them into the pot one by one. The meatballs should not be large, but small and evenly squeezed. In the process of squeezing the meatballs, keep the fire low, so that the mature meatballs will be consistent and the taste will be tender.
8.
Don’t stir the meatballs after they’re in the pot, as the water temperature gradually rises, it will float on its own
9.
After the water is boiled, foam will be produced. Take a spoon to remove it, so as to ensure that the soup is clear and not fishy.
10.
After the water is boiled, it is cooked over a medium-to-low heat. Add an appropriate amount of salt, put on the crystal dish, and cook for a while. During the cooking process, you will find that the fat in the meat will be boiled out. Although this fat is not much, it is enough and more fragrant to serve with these crystal dishes. You can make more meatballs at once, cook them until they are six or seven years old, take them out and store them in the refrigerator, and take them as you eat.
