Casserole Winter Melon Meatball Soup
1.
Vermicelli soaked with water
2.
Winter melon peeled, seeded and cut into thick slices
3.
Add light soy sauce, dark soy sauce, oyster sauce, white pepper, and sugar to the meat and stir well
4.
Add 80 grams of water in batches and stir evenly
5.
Add salt and stir well
6.
Add chopped green onion and stir well, then stir in one direction to stir up the meat
7.
The final state of meat
8.
Stir fry the winter melon in a hot pan with hot oil
9.
Stir-fry until it's mature, then turn off the heat and set aside
10.
Add enough water to the casserole and put it in the thick soup boil until it is 80% open, then you can serve the balls
11.
Squeeze the meatballs with tiger's mouth
12.
When squeezing half of the meatballs, add the vermicelli, and then squeeze all the meatballs
13.
After the meatballs are squeezed, put in winter melon, add some salt, and cook until the meatballs float, then turn off the heat
14.
The delicious winter melon meatball casserole soup is ready
Tips:
The minced meat must be stirred so that it tastes delicious.
Winter melon can also be boiled directly in the pot, eliminating the need for frying. The fans are free to put it in. The white sugar in the meat is for freshness, just a little bit is enough.
You don’t have to wait until the water is boiled before placing the balls, just when it’s about to boil.
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