Lotus Root Soup
1.
Prepare the ingredients in advance
2.
Cut the lotus root into small particles (the thinner the better); the pork belly is chopped into mince; the coriander stalks are chopped; the leeks are cut into flowers and set aside
3.
Add salt and cooking wine to beat the pork belly, add lotus root and coriander stalks and stir evenly
4.
Put clean water in the pot and heat to about 70-80 degrees, then roll the well-stirred lotus root stuffing into balls with a diameter of 3-4 cm, and heat on low heat until the lotus balls are mature.
5.
Season with salt and white pepper, and finally sprinkle with diced leeks and goji berries and boil.
Tips:
1. After the pork belly is chopped, it needs to be beaten vigorously, so that the meatballs will be refreshing and refreshing.
2. The finer the lotus root is cut, the better, but don’t use a food processor to make puree
3. In order to ensure the nutrition of wolfberry, just put it in the soup before it is out of the pot
4. Remember to use a low fire when cooking lotus root pills, so as not to damage the shape of lotus root pills.