1. Prepare the green onion, ginger and garlic and chop them into puree. It is very convenient to use the IKEA garlic press.
2. Pour the pork belly into the cooking wine for about ten minutes, and use a wall-breaking machine to make the meat puree.
3. Crush the tofu with a spoon.
4. Stir the crushed tofu into the mashed meat, add the mashed green onion, ginger and garlic, water starch, eggs, salt, light soy sauce, white pepper, and I also put in some soft soaked vermicelli (you can also add shiitake mushrooms and carrots according to your preference. Etc.), can relieve the greasy feeling of the meatballs.
5. Stir in one direction with chopsticks and mix well.
6. Cut tomatoes into hob pieces, stir-fry properly with very little oil, add water, wait for the water to boil, add bean sprouts, shape the meatballs with a spoon and put them in the soup, bring to a boil on a low heat, the fragrant tomato meatball soup is just Out of the pot!
Tips:1. For the tofu added to the meat paste, it is recommended to use northern tofu, which is easy to form when stirring, and the tender tofu has too much moisture.
2. According to your own preference, if you like meat, the proportion of meat will be more. If you like to be vegetarian, add more vegetables and stir together. This time, the ratio of tofu to meat filling is 2:1.
