1. Remove the roots of fresh bean sprouts and wash them
2. Mince scallion, ginger and garlic
3. The tenderloin is ground into minced meat, add green onion, ginger, minced garlic, appropriate amount of salt, a teaspoon of light soy sauce, a teaspoon of sesame oil, and a moderate amount of black pepper. Use chopsticks to stir in one direction to make the meat more vigorous.
4. Boil water in the pot, use a small spoon to dig a small spoonful of mashed meat in your hands to form balls (you can also grab a handful of mashed meat directly in your hand and squeeze the meatballs from the tiger’s mouth, the method depends on your own habits), put the meatballs into the water
5. When the meatballs are all floating, add the washed bean sprouts
6. Add proper amount of salt and chicken essence to the pot (I didn’t add it, everyone depends on your needs). When the bean sprouts change color and become soft, they can be served.
7. Sprinkle with fragrant pine and drizzle a little sesame oil to finish
8. carry out
Tips:tips:
1. Use medium and low heat when serving meatballs, cook for 1-2 minutes and then change to high heat
2. Remove the bean sprouts quickly when they change color, otherwise they will be boiled
