How to make meat pie soup more tender

Meatloaf soup is a dish that looks easy but is not so simple to make. It takes a lot of effort to make the meatloaf soup more tender. First of all, the tools used to make the soup must be strictly controlled, otherwise the taste of the soup will not be so perfect; secondly, attention must be paid to the proportion of various seasonings, as each seasoning is indispensable; finally, the meat patty soup must be steamed repeatedly to make it more tender.

1. It is best to choose a porcelain jar with a lid. Both sizes are fine. You can buy several small porcelain jars at a time so that you can steam several jars in one pot. It is both beautiful and convenient for each person. If you don’t have one, you can use an ordinary basin, but you must cover it with a plate when steaming to prevent too much steam from entering the basin and affecting the taste of the soup.

2. Chop the pork into minced meat, add cooking wine, pepper powder or pepper powder, ginger powder, and a little salt, mix well, then add dry starch and stir in the same direction.

3. Put the mixed meat filling into a porcelain jar and press the bottom into a patty shape. If there is no porcelain jar, you can make several patties of the same size according to the number of people eating, with 50 grams of minced meat per portion, and then separate them and place them flat on a large plate.

4. Cover the porcelain jar with a lid, put it in the steamer, bring to a boil over high heat, and steam for 5 minutes. Similarly, if you use a large plate, cover it with another plate or plastic wrap and do the same thing.

5. Use a spoon to take out the steamed meat patties and put them into a bowl.

6. How to make egg meat patty soup: Use a spoon to scrape off the foam on the surface of the meat patty, then pour warm water to rinse the meat patty. The meat patty soup made in this way is refreshing and not greasy, and the soup is clear and not turbid.

7. Put the washed meat patties back into a clean porcelain jar and fill it with water (make sure it is full, otherwise the soup will feel less after steaming). If you use a basin, put all the meat patties in the bottom of the basin, preferably laying them flat, and then add clean water to the basin according to the amount of one bowl of water for each meat patty (cold water or warm water are both fine, but not hot water).

8. Crack the eggs directly into a porcelain jar or bowl (the number of eggs is the same as the number of meat patties).

9. Cover the pot with the lid. If you are using a pot, you can cover it with a large plate. Steam over high heat for 10 minutes, then steam over low heat (always keep steam going) for at least 30 minutes. The food tastes best after steaming for about an hour. Then turn off the heat, open the lid, and add a little salt to taste.

10. The steamed egg and meat patty soup may not be clear when the lid is just opened. Use a spoon to lift the meat patty out of the bottom of the pot.

11. After standing for 1 minute, the soup will become clear and can be eaten.