Chinese Food>>home recipes>>Shandong meatball dish

Key features of】 用料多样，质地疏松软烂，肥而不腻，汤浓味鲜，酸辣咸香俱全。 Variety of materials used, loose texture of soft bad, but not tired of fat, Tangnongweixian, Xianxiang hot and sour taste. 【原料】 Key raw materials】 猪肥瘦肉各半250克、香菜100克、淳米50克、鹿角菜50克、白菜。 Pig manure evenly divided in 250 grams of lean meat, parsley 100 grams, 50 grams of m-sun, 50 grams of carrageenan, cabbage. 鸡蛋2个（重约100克）。 2 eggs (weighing about 100 grams). 精盐4克、葱姜末10克、味精0.5克、食醋、芝麻油适量。 Salt 4 grams, 10 grams at the end of Congjiang, 0.5 grams of monosodium glutamate, vinegar, sesame oil amount. 【制作过程】 【Production process】 将猪瘦肉洗净，剁成茸状，放入碗内，加鸡蛋搅匀，猪肥肉批成厚0.6厘米的片，肉片两面交叉打直刀，再改切成0.6厘米的见方丁，淳米洗尽泥沙，鹿角菜择洗干净，取30克，切成细末。 Pig meat will be washed, dried-like hacked into bowl, add egg Jiao Yun, pig fat into a grant of 0.6 cm thick slices meat on both sides to fight cross-straight knife, then cut to 0.6 cm square of the small, Xi Jin-sun meters of silt, washed Optional carrageenan, taking 30 grams, cut into Ximo. 20克切成3厘米长的段。 20 Keqie into 3 cm long paragraph. 取盛器一个，放入瘦肉茸，葱、姜末、海米末、鹿角菜米、大白菜末、香菜末，加入胡椒粉、味精、精盐，搅拌均匀，制成直径3.3厘米的丸子，平摆在盘内，入笼用旺火蒸约8分钟，至熟取出，放在大碗内，汤锅内放入清汤、精盐，蒸沸，放香菜段旺火烧开后加入味精，倒入大汤碗中，淋上芝麻油，食醋，撒上胡椒面即成。 Take a container into dried meat, onions, ginger, dried shrimps at the end of carrageenan meters at the end of Chinese cabbage, parsley at the end, adding pepper, monosodium glutamate, salt, stirring uniform, made of 3.3 cm in diameter of the ball, ping On the plate, Wang Huo steamed into the cage with about 8 minutes until cooked out on the bowl, with Tang Guo Add broth, salt, steam boiling, put parsley paragraph Wanghuo boil after adding MSG, into large soup Bowl, applying sesame oil, vinegar, pepper sprinkled chunks.