Mushroom Meatball Soup
1.
The pork meat is washed, peeled, and chopped into meat fillings.
2.
The meat filling does not need to be chopped into puree, the thick meat filling is fine, which is more chewy.
3.
Add a small amount of salt, light soy sauce, dark soy sauce, pepper, and chopped ginger to the meat filling and mix well. Add half a spoon of cornstarch and mix well.
4.
Boil water on the pot and knead the meat into even-sized meatballs.
5.
The meatballs don't need to be too big, they should be 3 or 4 cm in diameter. Mainly the size is uniform. Avoid cooking when some are old and some are undercooked.
6.
After the water is boiled, change the fire to a low heat, add the meatballs, cut a small piece of ginger and put it in the water to remove the fishy. After the meatballs change color and shape, cover with a lid and cook on medium-high heat for about 8 minutes.
7.
Wash the mushrooms and tear them into small pieces and put them in the soup.
8.
Put the mushrooms in a lid and cook on medium heat for seven or eight minutes, and wait until the meatballs are fully cooked.
9.
Add a little salt or no salt according to the saltiness of the soup.
10.
Add a little salt or no salt according to the saltiness of the soup.
Tips:
1. There is no need to add oil to the soup. The fat in the meatballs will cook a lot of oil.
2. I personally think that the meatballs made from the upper meat (foreleg meat) are more delicious and chewy than the pork belly.
3. It is recommended to add some dark soy sauce to the minced meat. Otherwise, the cooked meatballs will be pale and ugly.
