【A Big Pot of Satisfaction】Zucchini and Meatball Soup

Overview

The weather is quite hot now, so I'll drink some soup at noon. I also love to squeeze meatballs, so I'll have a big pot of soup now. It has meat, vegetables and soup. A big pot will make you full. . . . . .

Tags

• soups
• black fungus
• cornstarch
• egg
• garlic
• oil
• pork
• sugar
• zucchini
• black pepper
• ginger
• salt

Ingredients

Steps

1. 1 Have materials ready. Chop the garlic into minced garlic and soak the fungus in hot water.

   

2. 2 Wash the pork and mince it into minced meat (I like to cut into the finest dices, PAPA likes the taste); add minced garlic, salt, sugar, cornstarch, black pepper, season, (stir in one direction); then add egg whites and continue stirring in one direction.

   

3. 3 Wash the soaked black fungus, cut into fine cubes, add to the minced pork and continue stirring in one direction.

   

4. 4 Boil warm water in a pot and use a spoon to help scoop out the meatballs.

   

5. 5 After scooping out the meatballs, continue to cook them in warm water, scooping up the foam while cooking.

   

6. 6 Cook until the meatballs float; remove the cooked meatballs and set aside.

   

7. 7 Peel zucchini, wash and cut into pieces.

   

8. 8 Add oil to the soup pot and sauté the ginger slices until fragrant, then add the zucchini and stir-fry for a while.

   

9. 9 Add appropriate amount of water.

   

10. 10 Bring to a gentle boil over high heat, then add the meatballs.

    

11. 11 After the water boils, continue to boil for about five to eight minutes, add a little salt to taste,

    

12. 12 Break up the remaining egg yolks and pour in the egg yolks; turn off the heat and simmer for about ten minutes before serving.