Spicy Meatballs in Thick Soup
1.
Put the minced meat in a larger container, add eggs and cooking wine and mix well in one direction
2.
Add appropriate amount of water to adjust the consistency of the meat filling
3.
Continue to stir in one direction until it becomes thick and viscous
4.
Add the chopped green onion, ginger, salt, light soy sauce, chicken essence, and five-spice powder in seasoning 1, and continue to stir in one direction.
5.
Add dry starch
6.
Continue to stir in the same direction until the meat is sticky
7.
Put water in the pot, heat it to warm, when bubbles appear at the bottom of the pot, turn off the heat
8.
Dip some cold water on your hands, take an appropriate amount of meat and squeeze into balls
9.
Put in the pot
10.
Then turn on the fire, cook for about 5 minutes after the water is boiled, until the meatballs are shaped, remove the meatballs for use
11.
Chop the Pixian bean paste and set aside
12.
Pour the oil in the wok to 50% heat, add the chopped green onion and ginger in seasoning 2 until fragrant, then add the Pixian bean paste and fry the red oil, cook a little cooking wine, add soy sauce, sugar and stir well
13.
Pour in the broth or water and bring to a boil
14.
Then pour the meatballs and cook for about 15 minutes (according to the size of the meatballs) for about 15 minutes, until the meatballs are cooked through
15.
Finally, add salt and chicken essence to taste, and add coriander to increase the aroma before starting the pan.
