How to make pork meatball soup, can make the meatballs more fragrant and soup more delicious?

To make the pork meatball soup very fresh and delicious, then the meatballs and the production of broth are needed to take into account, the pork meatballs must be freshly cooked, and pork using the proportion of fat and lean meat is also very critical, can not be arbitrarily collocation, the last meatballs broth need to pay attention to the broth is clear, so that the whole pork meatball soup will be more delicious taste of nature.

"Pork meatball soup" is actually also called meatball soup, is a more traditional home cooking soup,

Because of the production of simple, nutritious and delicious flavor by the public favorite, the following directly into the favorite Lin Da Guanren teaching time.

Pork meatball soup fresh practice - features: meatballs fresh and tasty, broth fresh and natural, the practice of analyzing thoroughly, a look at the will.

Main ingredient: 250 grams of pork (fat and lean with the ratio of 3:7)

Working ingredients: 1 piece of winter melon, 1 small piece of ginger, 1 small handful of scallions, 1 egg

Seasoning: water, white pepper, sugar, sesame oil, salt in moderation

-- Start cooking!

The first step "ingredients to change the knife":

First ready to cut pork into slices of meat into the basin with water to grasp the pinch rinse 2 times and pinch the water

(remove the blood), and then use a kitchen knife to chop the meat into finer minced meat, the finer the better

(better flavor and power), and then the winter melon peeled and cut into small pieces, ginger peeled and chopped into fine minced, the same as the finer the better, the scallion chopped green onion standby.

The second step "meat seasoning":

Put the chopped minced pork into a bowl, add salt, white pepper, sugar, sugar half a spoon (3 grams), a few drops of sesame oil, an egg white, with chopsticks in a direction of rapid stirring, stirring, and then add the appropriate amount of water again in small increments. Stir quickly until the meat mixture is strong and elastic.

(Don't add the water all at once, it will be explained later.)

The third step is to add the winter melon into the cold water:

Start a pot, add enough water, and put the cut winter melon into the pot directly into the cold water, and then turn on the heat to bring the water to a boil.

The fourth step "boiling water into the meat filling":

Water boiling, will be adjusted to the meat filling to bring, the left hand to take a handful of meat with the thumb and forefinger between the tiger's mouth to squeeze out the right size of the ball meatballs, and then the right hand with a spoon to dig off the meatballs into the boiling water

(this process is the meat into the simple way of meatballs), until the meatballs, and the meatballs, the meatballs and the meatballs, the meatballs and the meatballs, and the meatballs. (this process is the simple way to turn meatballs), until all the meat mixture has been dropped.

The fifth step "seasoning bowl":

Cook until all the meatballs are floating, floating out of the water can be seasoned

(represents the meatballs have been cooked), to the soup to add the right amount of salt for seasoning, with a spatula to mix well can be turned off the heat and out of the pot, and finally sprinkle a few chopped scallions in the bowl garnish! The meatball soup is ready.