Raw Poached Meatball Soup
Raw poached meatball soup is all about freshness, tenderness, and springiness.
Ingredients and Tools
- front leg pork
- salt
- white pepper powder
- scallion-ginger-Sichuan pepper water
- egg white from one egg
- potato starch
- cooked soybean oil meatball soup ingredients
- wood ear
- dried daylily
- small scallions
- soaked vermicelli (placed at the bottom of the bowl)
- salt
- chicken bouillon powder
- white pepper powder
- sesame oil
- cilantro
Measurements
- salt amount = pounds of pork * 6 g
- white pepper powder amount = pounds of pork * 2 g
- potato starch = servings * 40 g, this tutorial uses one serving
Steps
- Score the meat and cut it open, with a 30% fat, 70% lean ratio
- Chop with the knife and pound with the back of the knife to open up and loosen the meat筋
- Chop and pound into minced meat; for better taste, chop it yourself, machine-minced is too sticky. Seasoning
- For each pound of meat, 6 g salt, 1 g white pepper powder
- Grab and mix evenly by hand
- Add scallion-ginger-Sichuan pepper water in batches, stirring as you add, knead by hand to mix evenly so the meat absorbs the water. For each pound of minced meat, 80 g scallion-ginger-Sichuan pepper water
- Add the egg white, continue stirring in one direction
- Add 40 g potato starch, mix evenly
- Add cooked soybean oil, to keep it tender and springy Poach the meatballs
- Bring a pot of water to a boil, then reduce to low heat until it's almost but not fully boiling
- Use your hand to squeeze out meatballs,
- When they all float up, simmer on low heat for 1 minute Make the meatball soup
- Place vermicelli at the bottom of the bowl
- Add wood ear, dried daylily, small scallions, and season with salt, white pepper powder, and chicken bouillon powder as a base
- Pour the soup and meatballs into the bowl
- Drizzle 3-5 drops of sesame oil
- Add a small sprig of cilantro
Notes
- Chili oil can be added to taste. If you follow this guide and find any issues or improvements, please raise an Issue or Pull request.