Vinegar pepper ball soup
Overview
Vinegar pepper ball soup is a classic Shandong cuisine soup, and it is also a common home-cooked soup in my family. In the hot summer, its serving rate is quite high. Firstly, it is a meat dish, which satisfies the appetite of my carnivores; secondly, it uses lean meat and requires almost no oil, so it is refreshing and not greasy; thirdly, it is seasoned with pepper and vinegar, sour and spicy for appetizers; fourthly, green onions and coriander add a fragrant taste; fifthly, it is simple and easy to make, with almost no fumes, and is very suitable for the summer kitchen!
Tags
Ingredients
Steps
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Cut the coriander into long pieces; cut the scallions into shreds;
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Cut green onion leaves into mince and mince ginger;
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After mincing the lean pork, smash it into paste with the back of a knife;
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Add minced onion, minced ginger, salt, egg white and starch to the minced meat;
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Stir in the same direction;
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When the chicken soup (or water) is steaming but not boiling yet, squeeze the minced meat into balls and put them into the pot;
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Turn to medium heat, bring to a boil slowly, and constantly beat off the foam;
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After the meatballs have all floated, cook for about 10 minutes until cooked.
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Put the meatballs into a large plate, top with shredded green onions and parsley;
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In a separate wok, add a little sesame oil and sauté the black pepper powder over low heat;
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Add the original soup used to cook the meatballs and a little cooking wine, turn to high heat and bring to a boil;
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Add appropriate amount of salt to taste;
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While hot, pour the soup over the meatballs, shredded green onions and parsley;
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Finally add appropriate amount of vinegar and serve.
