Name: Meatball Hu Spicy Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g beef inside; 50g Lotus white; 80g potato; 50g carrot; 60g squash; 50g Cauliflower; bowl Broth; Some starch; 8g pepper powder; 3g pepper; 5g Five spice powder; 8g Green onions; 5g ginger; Some Oily pepper

Meatball Hu Spicy Soup

by Little Ai Chef

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

There are generally two kinds of spicy soup in Xi'an, one is the meatball and spicy soup from Muslim Street, the other is the Henan spicy soup, and the spicy meatball soup is a Muslim snack in Xi'an. It is also one of the most popular breakfasts for people in Xi'an. Today I will focus on the spicy soup with meatball paste. "

Meatball Hu Spicy Soup

1. Prepare materials.

2. Add salt, pepper, pepper powder, five-spice powder, green onion and ginger water to the beef filling.

3. Stir and marinate for 20 minutes.

4. Whisk it up and add starch little by little.

5. Add starch in portions until it can be shaped. Put the beef filling on the chopping board and press it into a pie.

6. Cut into long strips.

7. Cut into small cubes and roll into small balls.

8. Prepare a bowl of beef bone soup.

9. Put the beef bone soup in the pot, boil the soup slightly, add the rubbed meatballs and cook for 5 minutes.

10. The cauliflower breaks into small flowers.

11. Cut potatoes and carrots into small pieces.

12. Lotus white cut into pieces.

13. Sliced zucchini.

14. Take a large pot, pour the beef broth and meatballs together, add potatoes and carrots and cook for 3 minutes.

15. Add cauliflower and zucchini and cook for 2 minutes. Season with salt, pepper, and pepper powder.

16. To thicken, slowly pour in water starch, stirring while thickening.

17. Finally, add lotus and boil for 1 minute.

Tips:
1. It is best to prepare beef broth in advance, if you don't have it, you can use thick soup.

2. Beef balls are the key. You can make meatballs with less starch and more meat.

3. Finally, it is best to use potato starch for thickening, stirring while thickening, to avoid mashing the pot.