1. Cut the cleaned pork into fine shreds, then dice, and chop it into fine pieces with the back of a knife. It’s better to use tenderloin, add a little fat to the pork, the taste will be more oily
2. Pour a little dark soy sauce, light soy sauce, two spoons of water, two spoons of sweet potato starch into the minced meat and mix well
3. Stir well, not too viscous or too thin, set aside for later use
4. Clean the mushrooms, tear them into strips and drain for later use
5. Put a proper amount of water in the pot, not too much. The mushrooms are especially easy to produce water during the heating process. Turn on a high fire until the water in the pot emits a little bit of heat, then change to a low fire. If you don’t know the state of the water, then boil it with water. After opening, immediately turn off the heat, and then use chopsticks to pick up a little minced meat and put it into the pot. This is the secret of the meatballs that melt in your mouth and are especially tender. Turn on the high heat until the minced meat is all picked up, wait for the minced meat to solidify slightly, then gently shovel the bottom of the pot with a spatula
6. Bring to a boil again, turn to low heat and simmer for two minutes, then add mushrooms and turn to high heat to bring to a boil
7. Add lard, salt, light soy sauce to taste
8. Turn to low heat and simmer for about a minute, then add the choy sum
9. After blanching until it changes color, sprinkle with chopped green onion, a delicious and delicious mushroom broth that melts in your mouth and the meatballs melts in your mouth. Soon you can make a simple soup.
Tips:1: Do not put too much water in the pot. The mushrooms have absorbed a lot of water during the washing process.\n2: When the minced meat is picked up and put into the pot, the temperature of the water must not be too high. This is the tenderness of the meatballs. The secret of \n3: lard can be replaced with other vegetable oils, but I always think lard is delicious
