Mushroom Meatball Soup
1.
Ingredients: Xiuzhen mushrooms, seafood mushrooms, pork, edible oil, salt, green onions.
2.
Soak the purchased mushrooms in light salt water for 5 minutes, so that they can be cleaned more cleanly.
3.
Cut the pig skin with a knife, then cut into small pieces of pork, chop into minced meat, add a small amount of cooking wine and salt, and mix well in the same direction.
4.
Clean the seafood mushrooms and Xiuzhen mushrooms, and cut the seafood mushrooms into small sections for later use.
5.
Knead the minced meat into small balls, wet your hands with clean water, the surface of the kneaded meatballs is smoother
6.
Add appropriate amount of water to the casserole and heat it over medium heat. When small bubbles begin to form on the side of the pot, you can put all the meatballs in and cook. After boiling, cook on low heat for five minutes, and use a spoon to skim the blood in the soup.
7.
Add seafood mushrooms and Xiuzhen mushrooms. After boiling, add some salt to taste and then turn off the heat and start the pot.
8.
A pot of Kuaishou soup is ready, the soup is sweet and not greasy. It is very comfortable to eat after autumn, nourishing yin and moisturizing dryness. I ate two large bowls without knowing it.
Tips:
It is recommended to soak the mushrooms bought in light salt water.
Slowly cook the meatballs before the water is boiled so that they will not crack easily.
