Poached Meatball Soup

Method4 steps

1. 1

   Hand-Mince the Meat

   手工剁肉

   Cut the pork shoulder into pieces (with a 30% fat to 70% lean ratio). First, use the spine of the knife to pound and loosen the meat fibers, then repeatedly mince it into ground meat.

   将前腿肉改刀切开（肥瘦三七分），先用刀背砸松肉筋，再反复剁成肉末。

   ⏱15 min

   • 💡 Machine-ground meat is too sticky; hand-minced meat has a better texture.机器打的肉馅太黏糊，手剁的口感更好
   • 💡 Pounding the meat with the spine of the knife makes the texture more tender and loose.刀背砸肉能让肉质更疏松
   
2. 2

   Season the Meat and Add Water

   肉馅调味与打水

   Add salt and ground pepper to the ground meat and mix well. Gradually add the scallion-ginger-Sichuan pepper water, mixing in a clockwise direction as you add it so the meat absorbs the water fully. Add the egg white and mix well, then add the potato starch and mix again. Finally, add cooked soybean oil to lock in the moisture.

   肉末加入盐和胡椒粉抓匀；分次加入葱姜花椒水，边加边顺时针揉匀让肉吸饱水；放入蛋清搅匀，再加入淀粉搅匀，最后加入熟豆油封住水分。

   ⏱10 min

   • 💡 Add 80g of scallion-ginger-Sichuan pepper water per 500g of ground meat.每斤肉末加80克葱姜花椒水
   • 💡 Always stir in one direction.必须顺着一个方向搅拌
   • 💡 Cooked soybean oil keeps the meatballs tender and springy.熟豆油能保持丸子嫩滑弹牙
   
3. 3

   Poach the Meatballs

   汆煮丸子

   Bring a pot of water to a boil, then reduce the heat to low to keep the water just below a rolling boil. Squeeze the meatballs from your hand into the pot. Once all the meatballs float to the surface, continue to poach on low heat for 1 minute.

   起锅烧水，水开后改小火保持似开非开的状态。上手挤出丸子下锅，待全部丸子漂浮起来后，继续小火煮1分钟。

   ⏱10 min

   • 💡 Do not use high heat, or the meatballs will fall apart.火不能大，否则丸子容易煮散
   • 💡 When the meatballs float, they are basically cooked.丸子漂起即代表基本成熟
   
4. 4

   Assemble the Soup

   汤底组装

   Place the soaked glass noodles at the bottom of a bowl. Add the wood ear mushrooms, day lily flowers, and scallion, and season with salt, ground pepper, and chicken bouillon powder. Pour the meatballs and their cooking broth into the bowl, drizzle with sesame oil, and garnish with cilantro.

   在碗底铺上泡好的粉丝，加入木耳、黄花、小香葱，并用盐、胡椒粉、鸡粉打底。将丸子连同原汤一起冲入碗中，淋上香油，放上香菜即可。

   ⏱5 min

   • 💡 Pouring the hot broth into the bowl instantly releases the aroma of the ingredients.用热汤冲入碗中可以瞬间激发配料香味
   • 💡 Only 3-5 drops of sesame oil are needed.香油只需3-5滴即可