Meatball Noodles

Meatball Noodles

　　Meatball Noodles

　　Preparation: Ingredients: 750g beef shank, 150g eggs, 400g onions, 300g carrots, 500g potatoes, 50g peas, 400g chicken fat, 15g salt, 2.5kg beef broth, half a bay leaf, 1 dried chili. Pepper and MSG to taste. Preparation process:

　　1. Wash the beef, cut into chunks. Peel 100g of onions, mix with the beef, and grind twice using a meat grinder, then chop once with a knife. Place in a bowl, add 5g salt, 50g chicken fat, pepper, MSG, and eggs. Mix well, then add 150ml water gradually while stirring to form a meat paste. 2. Boil water in a pot. Use a spoon to shape the meat paste into 120 meatballs, place them in the boiling water. Once it comes to a boil and the meatballs float, drain the original broth. Rinse the meatballs in cold water to remove scum, then drain using a colander. 3. Peel, wash, and dice the carrots and onions into small cubes. Peel, wash, and cut the potatoes into 40 pieces. 4. Heat 200g chicken fat in a pan until it reaches 50% heat. First add the diced carrots and onions, then the bay leaf, pepper, and dried chili. Stir-fry and braise the vegetables until cooked. Add beef broth, MSG, and salt to adjust the flavor. Add the potatoes and cook until 90% done, then add the meatballs. Simmer for two boils, then reduce to low heat and cook briefly. Serve in a bowl. 5. To serve, divide into 10 portions. Each portion includes 5g of peas, 12 beef meatballs, and some broth.