Shrimp Meatball Soup
by August Xiaoshui
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. 1. Chop the chives.
2. 2. Wash the salted cabbage, and then wash the fungus and yellow flower soaking hair for later use.
3. 3. Remove the head, shell, and thread of the fresh shrimp, and chop them into puree with pork, ginger and spring onion after washing.
4. 4. Add cooking wine, salt, pepper noodles, egg white, water starch to the shrimp meat filling and stir in one direction.
5. 5. Heat the pot, add pork, add pepper, ginger, pepper noodles, salt and cabbage after the oil is hot, and stir fry.
6. 6. After the salted cabbage is sautéed, add water and bring it to a boil in a casserole.
7. 7. After the salted cabbage is boiled, add yellow flowers and fungus.
8. 8. After the soup is boiled, turn off the heat, grab the shrimp meat filling in your left hand, gently close your fingers and hold the palm, so that the shrimp meat filling is squeezed out of the tiger’s mouth, and then scrape the spoon with your right hand to make a round ball When it comes out, just put the balls into the soup like this.
9. 9. When the balls are all set, bring to a boil on medium heat.
10. 10. Turn off the heat when the shrimp meatballs float.
11. 11. Finally add a little chicken essence and monosodium glutamate, sprinkle with chopped green onion.
Tips:1. When squeezing the balls, it is best to get some water on your hands so that the squeezed balls are smooth.
2. Shrimp and meat are best to be chopped into puree by hand, and the balls will be delicate and elastic.
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