The recipe for blanching meatballs

Health benefits

Cooking wine: low protein

Ingredients and materials

500g lean meat filling

Salt in moderation

Moderate amount of cooking wine

Moderate amount of chicken essence

Moderate amount of monosodium glutamate

Moderate amount of pepper powder

1 piece of bulk material

The recipe for blanching meatballs

1. Chop the meat filling finely (preferably using lean meat)

2. Cut the scallions and ginger into small pieces, then chop them together with the meat filling

3. Add cooking wine, egg white, starch, monosodium glutamate, chicken essence, pepper powder. If you feel that the meat filling is dry, you can add some Sichuan pepper water and stir in one direction to make the meat filling strong

4. Freeze the meat in the refrigerator for 5-10 minutes to allow it to shrink and retain moisture

5. Put water in the pot, cut the scallions and ginger into large pieces, add a large piece of seasoning to the pot, and then make meatballs from the frozen meat filling

6. When the water in the pot is boiling to around 60 ° C, add the prepared meatballs and keep the water temperature at this temperature

7. After the meatballs float up, remove the scallions, ginger, and seasonings and sprinkle a little salt on them

8. Sprinkle a little coriander and a little sesame oil before leaving the pot. A delicious and nutritious boiled Meat-ball soup will be ready

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