Winter Melon Meatball Soup
by Cat's Private Kitchen
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Add the right amount of salt, chicken essence, cooking wine, white pepper, two tablespoons of starch, 1 egg, green onion and ginger to the pork filling
2. Stir evenly in one direction with chopsticks, and then stir vigorously until it is up and set aside. Stir for a while, the taste will be more bouncy, it takes about 10 minutes. It is more convenient to use an electric stirrer
3. Wash the winter melon and cut into pieces for later use. The thickness is about 5 mm. (I am sending out recipes and taking pictures to look good, so I use a ball picker to dig into a round ball. If you don't have one, you don't have to force it.)
4. Add appropriate amount of water to the boiling pot, add salt, abalone juice, ginger slices, and bring to a boil
5. Turn to a small fire after the water boils
6. Wear disposable gloves and squeeze the marinated and stirred meat into balls. (Clamp a part of the meat in the heart of the left hand, make a fist, squeeze the meat from the middle of the spout to form a ball, and then use a spoon to help with the right hand to lower the ball into the hot soup)
7. After all the meatballs are in the soup, increase the firepower
8. Bring to a boil again, then turn down the heat.
9. Cover and simmer
10. When the color of the winter melon balls becomes transparent, the soup is ready
11. Sprinkle some chopped green onion and coriander, turn off the heat immediately
12. Finally, add some white pepper and a few drops of sesame oil to serve.
