How to Make Radish Meatball Soup

Ingredients

　　Pork Minced (30% fat, 70% lean) 150 grams Egg 1/3 portion White Radish 150 grams Cilantro appropriate amount

Seasonings

Salt 1/4 teaspoon, Cooking Wine 1/2 teaspoon Soy Sauce 1 teaspoon White Pepper Powder, Five-Spice Powder, Sesamin Oil each as needed Onion Ginger

Steps

1.2. Mix the beaten egg into the minced meat first, then stir continuously in one direction until it has a cohesive texture.

3. Add chopped and all ingredients, mix again in one direction.

4.Radish Peel and slice, chop cilantro.

5. Place an appropriate amount of water in the pot, add sliced radish slices, cook until small bubbles form at the edge but do not fully boil, then switch to low heat. Using a thumb position (moisten with water on your hand and spoon for easy release), place a portion of meat into the palm to shape into a ball. Use a spoon to scrape out each ball from the palm (moistened with water). Gently drop all balls into the pot.

6. After all balls are in, bring to a boil over medium heat, then switch to low-medium heat and cook until the balls float. Skim off any foam during cooking. Finally add White Pepper Powder, salt, sesame oil (additional), and cilantro.

Tips

1. Adding egg liquid to the meat mixture makes it more cohesive so it won't disintegrate when cooked and results in a smoother texture. The ratio of meat to egg is roughly 250 grams of meat with half an egg; too much egg will make the meat mixture watery, making it difficult to form into balls;not enough egg will be ineffective.

2. Choose minced meat that is 30% fat and 70% lean; overly lean meat becomes tough when cooked.

3. The water in which the meat balls are being prepared should not boil before adding the balls, otherwise they might disintegrate upon contact;allow all balls to settle before raising heat to a moderate level.

Notes:

For leftover minced meat, freeze it but avoid clumping by dividing into smaller portions for easier thawing and less re-freezing. Method:

Place the minced meat in a sealed container, gently press down while removing air, seal tightly (do not overfill to prevent uneven freezing);

use chopsticks to create indentations, divide into four or six pieces;

after pressing, store in the freezer. When needed, remove a small portion and thaw quickly. Due to its thin layer, it thaws very quickly.