Hot and Sour Meatball Soup

Name: Hot and Sour Meatball Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Pork tenderloin; 1 stage shallot; 1 clove garlic; A few Fungus (water hair); a little Shiitake Mushrooms; 1 piece egg; a little Tofu bubble; a little carrot; 100g Broth; 2 tablespoons Water starch; 1 tablespoon salt; 2 tablespoons Boring Vinegar; a little black pepper powder; a little Soy sauce; 1 tablespoon Thirteen incense

by Looking for Peach Blossom Island

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The hot and sour soup combines sour, spicy, salty, fresh and fragrant, appetizing to help digestion, hangover and go greasy~~

The taste of hot and sour soup depends on the ratio of salt, pepper and vinegar. Salt can adjust the taste of sourness and spiciness. Pepper should be added to the pot 10 seconds before it is fully cooked, so that the spicyness of the pepper is maintained without "fishy". Remember not to put the ingredients into the pot at once, otherwise the pepper will "evaporate" and it will turn into sour soup. The ratio of pepper to vinegar is about 6:5. If you want to emphasize the spiciness, you can use 6:4. The best vinegar is Boring vinegar, if not, you can use balsamic vinegar and the like instead.

Hot and Sour Meatball Soup

1. Cut the pork tenderloin into large pieces, slice the shallots and garlic, put it into the wall breaker, select the mixing program

2. Chop the fungus and mix well with the beaten meat, salt, light soy sauce, thirteen incense and a little water

3. While kneading into a ball, add a little broth with water, salt, baoning vinegar, carrots, diced mushrooms, tofu bubble, light soy sauce, and mix thoroughly. Bring to a boil

4. Put the meatballs into the soup one by one, stir while putting them, cook on medium heat until the meatballs float

5. Pour a spoonful of beaten egg liquid into the soup, stir into egg drop, thicken with water starch, add a little black pepper 10 seconds before it is out of the pot and stir well.