Shrimp meatball soup

Shrimp meatball soup

Introduction:

Production steps:

Step 1: 1. Chop the chives.

Step 2: 2. Wash the salted cabbage, and then wash the fungus and yellow flower foam hair.

Step 3: 3. Remove the head, shell and thread of the shrimp. After washing, chop the shrimp with pork, ginger and scallion

Step 4: 4. Add cooking wine, salt, pepper noodles, egg white and water starch into the shrimp meat stuffing and stir in one direction.

Step 5: 5. Heat the pork in the pan, add pepper, shredded ginger, pepper noodles, salt cabbage and stir fry.

Step 6: 6. Add water to the casserole and bring to a boil.

Step 7: 7. Add yellow flower and Auricularia auricula after the flavor of salt cabbage is boiled.

Step 8: 8. After the soup is boiled, turn down the heat, grasp the shrimp stuffing in your left hand, gently close your fingers and hold your hands, so that the shrimp stuffing is squeezed out from the mouth of the tiger, and then take a spoon in your right hand to scrape, a round ball will come out, and put one by one into the soup.

Step 9: 9. When all the balls are finished, bring to a boil over medium heat.

Step 10: 10. Turn off the fire when the shrimp meatballs float.

Step 11: 11, finally add a little chicken essence and MSG, sprinkle with scallion.

Materials required:

Fresh shrimp: right amount

Pork: (three fat and seven lean) moderate

Huanghua: moderate amount

Auricularia auricula: right amount

Salt cabbage: moderate

Chives: right amount

Ginger: right amount

Egg white: right amount

Lard: right amount

MSG: right amount

Cooking wine: moderate

Salt: right amount

Pepper noodles: right amount

Chicken essence: appropriate amount

Zanthoxylum bungeanum: right amount

Starch: appropriate amount

Note: 1, squeeze balls, the best hand with a little water, so squeeze out the ball smooth. 2. Shrimp and meat are best hand chopped into mud, so that the meatballs are delicate and elastic.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh