How to make beef Meat-ball soup

Health benefits

Eggs: Nourishing Blood

Ingredients and materials

400g Beef Skew

10g Sichuan peppercorns

2 star anises

1 egg

6 grams of salt

20g soy sauce

1 onion

Ginger powder 20g

20 grams of sesame oil

Moderate amount of chicken essence

How to make beef Meat-ball soup

1. Stir the beef into a bowl for the merchant, add soy sauce, and stir the eggs in one direction!

2. Soak Sichuan peppercorns in boiling water for a while, and do not remove them!

3. Add Sichuan peppercorn water little by little to the meat filling, stir evenly and add once at a time. 

When the meat filling is soft and clumped, do not add anymore!

4. Add chopped scallion and ginger foam, salt, and sesame oil, and continue to stir in one direction until evenly mixed and vigorous!

5. Well mixed meat filling!

6. Keep the water slightly open and use a blancher to pour the meatballs one by one. If there is no blancher, use a spoon to gather them together!

7. Put two star anises in the water, blanch all the meatballs over high heat, and skim off the foam!

8. Cook for a few minutes and add the bok choy!

9. Cook until the cabbage softens and add chicken essence to the pot!

10. Finished product image!

Tips

When stirring the meat filling, add enough salt. What you need is that the meatballs are salty and the soup is light, so there is no need to add salt to the soup because the salty taste in the meatballs will seep into the soup. Use Sichuan pepper water to make the meat soft and free from fishy smell. You can freely add your favorite leafy vegetables to the dish!

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