Winter Melon Meatball Soup
1.
Add a little light soy sauce, oyster sauce, salt, chopped green onions, a little cold water, and starch to the pork filling. Mix it in one direction; the kudzu root powder I use has a heat-clearing effect. Potato starch, corn starch, and sweet potato starch can also be used. For the purpose of bonding, if you want the meatballs to be delicious, you can also add a little egg liquid;
2.
Let the mixed meat filling stand for a few minutes, just to process the winter melon;
3.
Peel the wax gourd, remove the seeds, and clean it;
4.
Cut into large pieces about 5 mm thick;
5.
Put the winter melon slices in a pot with cold water, boil on high heat, then turn to a low heat to keep it in a slightly boiling state, use a small spoon to scoop an appropriate amount of meat into the pot, if you want the meatballs to have a good appearance, you can dip your hands in cold water and let The meat filling becomes rounded by pounding it between the left and right hands;
6.
Put all the meatballs into the pot quickly, don’t make the fire too big, just keep it slightly boiling, you can use a spoon to gently push the winter melon soup a few times in the middle, and then turn to the high heat after all the meatballs are in the pot. , It boils completely, wait until all the balls are on the surface, turn off the heat, and sprinkle the coriander.
Tips:
1. Keep the water boiled and put into the meatballs. After all the meatballs are put into the pot, turn to high heat. The purpose of this is to make all the meatballs mature at the same time and taste fresh and tender;
2. A small part of the salty taste in the balls will penetrate into the soup, so you can decide whether to add salt to the soup according to the taste;
3. In this way, the wax gourd can also be replaced with other vegetables.
