How to make spicy meatball soup?

Meatball spicy soup is a local delicacy and a common breakfast. It is simple to prepare and has a rich taste, and is loved by the public. The preparation of meatball spicy soup is simple, and the unique method of splashing oil makes the meatball spicy soup taste even more delicious. You can also make it at home by adding beef, carrots, cabbage and beans together.

How to make spicy meatball soup

Materials

Ingredients

200g lean beef, 100g carrots, 100g cabbage, 100g potatoes, 100g beans

Excipients

Salt to taste, 10g green onion, 2.5 tsp pepper powder, 1/2 tsp five-spice powder, 2 tbsp starch, 1 thick soup base, chicken essence to taste, 10g ginger

Production steps

1. First, make the beef balls and prepare the raw materials.

2. Chop about 10g of scallion and ginger into fine pieces and soak them in scallion and ginger water.

3. Chop the beef into paste.

4. Add half a teaspoon each of pepper powder and five-spice powder, and appropriate amounts of salt and chicken essence.

5. Add a large spoonful of cooking wine and an appropriate amount of scallion and ginger water, and add the scallion and ginger water slowly.

6. Use your hands to throw and hit with force.

7. Slowly add starch until it can be formed.

8. Roll into long strips.

9. Use your hands to shape it into balls the size of your fingernail.

10. The meatballs you make at home have more meat and less starch, and those sold outside have glue added, so the taste is not as good as your own.

11. Boil water in a pot, add beef soup stock, salt and chicken essence for seasoning. Of course, beef bone soup is the best.

12. Add meatballs into slightly boiling water.

13. Cook for 3 minutes until cooked.

14. Prepare side dishes, the more the better, seasonal vegetables are fine, but don’t choose those that are too watery. I chose the most traditional and common ones: potatoes, carrots, cabbage, and beans.

15. So cut the ingredients into sizes similar to the size of meatballs.

16. Add two teaspoons of Sichuan pepper powder to the broth for the meatballs. You want it to be spicy, so add more. You can adjust the amount according to your taste.

17. Add the beans and potatoes that are difficult to cook first.

18. Add carrots and cook until they are 90% cooked.

19. Finally, add the cabbage and cook for about one minute.

20. Slowly pour in water starch (two tablespoons of starch plus five tablespoons of water to make water starch).

21. Pour the water starch and stir.

22. Cook until it becomes very sticky, a bit like lotus root powder. It should be thicker, otherwise it will become thinner as you eat it.

23. Add the meatballs. The amount you make is enough. You will feel sorry for not scooping up three or five meatballs with a spoon.

24. That’s it. If you like, pour some oil and chili on it and eat it with Guokui or Tuotuomo.

Tips

1. When making meatballs, the meat must be chopped very finely and the amount of starch added should be just enough to stick the meat filling together and shape it.

2. Until the beef bone soup base is the best, the simple method is: thick soup treasure, and the spicy taste of the soup base should be heavier.

3. For dish selection, traditional seasonal vegetables, beans, potatoes, garlic sprouts, and cauliflower are all fine, but forget about kelp and tofu, as these vegetables take away the flavor and are not the traditional ingredients for Xi'an meatball spicy soup.

4. The starch should be thick, otherwise it will leak out after soaking the pancake.