Mutton and cabbage ball soup

Overview

Use the Bear Food Machine to grind the meat filling, and you can have steaming meatball soup in no time!

Lamb leg meat is ready.
Cut into small pieces.
Place in a Bear food processor.
broken.
Very convenient!
Minced onion and ginger, set aside
Make the star anise pepper water and remove the smell.
Pour the peppercorn water into the mutton stuffing a little at a time and stir evenly in one direction.
Add Luhua natural fresh soy sauce for color.
Add Donggu Yipin fresh seasoning.
A little bit of Sichuan peppercorns.
Add a little sesame oil.
Add chicken essence, salt, green onion and ginger.
Crack in an egg and mix well.
Add a small spoonful of dry starch.
Continue to stir in one direction until evenly stirred.
Choose Beijing white. This kind of cabbage is relatively tender and has high water content. Take the leaves, wash them, heat the oil in a pot, and add the cabbage.
Stir fry until soft.
Pour in appropriate amount of water.
Bring to a boil and cook for a while.
Use a spoon to take an appropriate amount of meat filling and shape it into a round shape.
Add to pot.
Place all the meatballs in turn and skim off the foam.
Taste the taste, if the color is light, add light soy sauce, if the taste is light, add a little salt to taste.
Finished product picture!
Finished product picture!