[sophora Sophora Meatball Soup]——the Fragrance of Flowers, Chewy Meatballs
1.
Wash the Sophora japonica and drain the water
2.
Put water in the pot, after the water is boiled, put in the washed Sophora japonica, blanch the water until the calyx of the Sophora japonica becomes green, remove
3.
The blanched Sophora japonica flowers and then drain the water
4.
Squeeze away the water from the Sophora japonica flowers. Don’t pour the squeezed Sophora japonica water. You can mix it with meat later.
5.
Set the wok on the fire, add the salad oil and heat to 50% or 60% of the heat, add the peppercorns and fry them for a fragrance, turn off the heat, and remove the peppercorns for later use.
6.
Cut the ginger into minced ginger, add salt, light soy sauce, cooking wine, black pepper, and ground pork to the pepper oil, stir well
7.
Add Sophora japonica water in batch
8.
Stir until the meat is strong
9.
Add 2/3 of the squeezed Sophora japonica
10.
Stir evenly, the locust flower meat filling is ready
11.
Put the soup pot on a high fire, pour in water and bring to a boil, switch to a low fire, and squeeze the meat into pellets with your hands
12.
Put it in the soup and cook
13.
Add the remaining Sophora japonica flowers that have been squeezed out of water, and boil slightly
14.
Add salt, light soy sauce, black pepper, sesame oil to taste
15.
Thicken the gorgon with water starch and boil it