Sixi Meatballs Spare Rib Soup

Name: Sixi Meatballs Spare Rib Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g Ribs; 4 Sixi Meatballs; 3s Dried shiitake mushrooms; Some Daylily; Some Black Fungus; 2 pcs egg; a little chopped green onion; Some salt; Some Soy sauce; Some White pepper

by Redmi Lok

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The meatballs are made from the local pork of domestic pigs. The meatballs are stuffed with chopped water chestnuts. They are a little big, and the soup made from ribs soup and shiitake mushrooms is very fresh and fragrant.
I like to add dried shiitake mushrooms, black fungus, and day lily to soaking hair from time to time, especially when there are more soups in winter. Adding these three ingredients to the soup will add more points to the soup. You don’t need too much, just add a little each. , Put more to grab the taste. I think these three ingredients go perfectly with the soup. "

Sixi Meatballs Spare Rib Soup

1. Let’s stew the ribs soup first, blanch the ribs and wash off the foam with warm water.

2. Put it in an electric pressure cooker, add water, drop a few drops of balsamic vinegar, and cover the pot

3. Select the tendons and click to start.

4. When the ribs soup is simmered, the ingredients are changed to the knife, and the frozen Sixi meatballs are taken out.

5. Pour the ribs soup into the boiling pot. I used all the ribs soup without adding water. If you don't like the soup that is too strong, you can add proper amount of water in proportion.

6. Put in the dried shiitake mushrooms first,

7. Then put in the Sixi meatballs, cover the pot, boil the pot on high heat, simmer for 15-20 minutes on low heat, and boil the aroma.

8. Change the fire to a high heat, add two eggs, add day lily and black fungus. When the eggs are solidified, use a spoon to gently pick the eggs to avoid sticking to the pan.