1.
Soak the yuba in cold water 2 hours in advance, until fully soaked and softened
2. Chop pork, wash fresh ginger and chop finely, chop chives into chive rings, and cut yuba into sections.
3. Put the pork filling in a large bowl, add fresh ginger, dried starch, white pepper and salt and mix well
4. Rub into meatballs with your hands
5. Bring the water in the pot to a medium heat, add the meatballs and yuba, simmer for 30 minutes, add some salt and chicken essence, and finally add the chives rings.
Tips:Tips ① If you don’t like the meat you bought outside, it’s better to make it yourself.
② Starch can make the meat filling feel more slimy, and both taste and texture are improved.
③A little bit of white Hushu powder makes the soup full of authentic taste.
