Sichuan-style Clear Soup Meatballs

Sichuan-style Clear Soup Meatballs

　　Sichuan-style Clear Soup Meatballs is a soup dish with a savory and umami flavor profile. Characteristics: The broth is clear and tender, with meatballs floating on the surface, offering a delicious taste with a delicate fragrance. Dipping them in soy sauce enhances the flavor. Cooking method: Boiling.

　　Ingredients for Sichuan-style Clear Soup Meatballs: 7cX

　　Pork, salt, scallions, ginger, fresh vegetables, soy sauce, monosodium glutamate (MSG), eggs, ground white pepper, sesame oil, water starch, cellophane noodles, broth. 7cX

　　Preparation method for Sichuan-style Clear Soup Meatballs: 7cX

　　1. Chop pork with a 30% fat to 70% lean ratio into a fine paste, removing the white tendons while chopping. Add minced ginger and chopped scallions and continue chopping until well mixed. Rinse the fresh vegetables and set aside. 7cX

　　2. Place the chopped pork paste into a large bowl, add ground white pepper, eggs, water starch, and salt, and mix well. 7cX

　　3. Place a pot over medium heat, add the broth and green leafy vegetables, and bring to a boil with the cellophane noodles. Scoop the seasoned pork paste with a spoon to form evenly sized meatballs and drop them into the boiling broth. Add soy sauce, salt, and MSG to season. 7cX

　　4. When the broth boils and the meatballs are just cooked, scoop them into a bowl and drizzle with sesame oil. Serve. 7cX

　　Tips: If water starch is not available, use soaked dried starch as a substitute. If using shredded bamboo shoots, omit the water starch. For softer meatballs, add a small amount of water to the pork paste and mix well. For those who prefer a numbing flavor, finely chop a few Sichuan peppercorns and mix them into the pork paste before chopping. 7cX