Braised Shrimp and Meatballs in Vegetable Soup

Overview

1. Peel the fresh shrimps, remove the heads, and pick out the shrimp threads. The shrimps I bought today are large and easy to handle. 2. Pat them with a knife. 3. Then chop the shrimps into puree with the back of the knife. Be careful to use the back of the knife, not the blade, so that the chopped shrimp will be more likely to gel. 4. Chop the shrimp. 5. Chop the pork belly and make meatballs with the shrimp, so that the meatballs will not stick. 6. Add pepper, salt and rice wine. 7. Beat thoroughly in one direction until strong. 8. Put the soup stock in the casserole, add the diced winter melon and carrots, add salt and pepper, bring to a boil over high heat and simmer for 20 minutes until the vegetables are tender. 9. Dig the shrimp into the pot with a spoon, and slowly soak in the pot over low heat for about 5 minutes. 10. When the meatballs are soaked, add okra and serve

Tags

• hot dishes
• home cooking
• soup
• chicken stock
• okra
• pork
• rice wine
• shrimp meat
• winter melon
• carrot
• pepper
• salt

Ingredients

Steps

1. 1 Peel the fresh shrimps, remove the heads, and pick out the shrimp threads. The shrimps I bought today are large and easy to handle

   

2. 2 First pat them with a knife, and then chop the shrimps into puree with the back of the knife. Be careful to use the back of the knife, not the edge, as this will make it easier for the chopped shrimp to become gluey

   

3. 3 Chop the shrimp meat, mince the pork belly and make meatballs with the shrimp, so that the meatballs will not be sticky

   

4. 4 Add pepper, salt and rice wine, stir well in one direction until strong, put the broth in the casserole, add the diced winter melon and carrots, add salt and pepper, bring to a boil over high heat and simmer for 20 minutes, stew until the vegetables are soft and tender, scoop the shrimp into the pot with a spoon, slowly immerse in the pot over low heat for about 5 minutes, until the meatballs are soaked, add okra and serve