Name: Miso Soup Boiled Meatballs
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 120g beef; 100g pork; 100g Shiitake Mushrooms; 50g Watery black fungus; 80g frozen tofu; 100g Okra; 1g pepper; 10g Rice wine; 5g Soy sauce; 60g Pepper water; 1g salt; 1g Sugar

Miso Soup Boiled Meatballs

1. Beef and pork are minced. I want to let everyone see the ingredients clearly, so they can be chopped together.

2. Put the minced meat in a basin, add pepper, ground ginger, salt 1 g, rice wine, light soy sauce and stir evenly

3. Prerequisite for pepper, soak the pepper water with hot water, let cool for later use

4. Filter out the pepper water, take 60 grams, add it to the minced meat several times, each time you add it, stir in one direction until it is completely absorbed, and then add it again.

5. After all the water is added, continue to stir in one direction, and you can also beat it to stir the meat until it is strong.

6. Soak the shiitake mushrooms and black fungus in advance, take the required amount, and slice the shiitake mushrooms for later use

7. Frozen tofu cut into pieces for later use

8. Put an appropriate amount of oil in the pot and fry the fragrant ginger, then add the Korean Zanfu soybean paste

9. Stir fry the sauce to make it fragrant

10. Add shiitake mushrooms and fry until fragrant

11. Add the water for soaking shiitake mushrooms to a boil, the water should be soaked in the ingredients

12. Add black fungus and frozen tofu, turn to low heat and simmer for about 15 minutes

13. Continue to keep the fire low and squeeze the meat into meatballs and put them in. Keep the fire low. Don't let the soup boil, soak the meatballs on the low fire.