Pork is a very important meat food in daily life. In China, pork almost always occupies an absolute position on the dining table, which is an important source of meat nutrients for people. Pork is delicious and can be made into various delicious dishes, such as pork meatballs, which are a very characteristic delicacy. Let’s take a look at how to make water-soaked pork meatballs next!

1. Preparation work

Chop the meat into a paste, mix in the same direction until it becomes tight and set aside; chop the scallions, ginger, and coriander into fine ends, cut the tofu into small strips, and cut the tomatoes into wedges and set aside!

2. Mix the meat filling

Add scallions and ginger to the meat mixture and continue to mix in the original direction, then add cooking wine, soy sauce, chicken essence, ground pepper, and continue to mix. Add an appropriate amount of mashed bread and mix well to make the meat mixture sticky and easy to form into balls. Finally, add salt according to personal taste.

3. Blanche the meatballs

Heat the bottom oil, add Sichuan pepper and star anise, then remove and add scallions and ginger, releasing the aroma. Add the persimmons and stir-fry them. When the persimmons are added to the soup, add boiling water. Add more water so that the meatballs do not fall apart easily! Once the pot boils, use one hand to squeeze the meatballs and the other hand to quickly scoop them up with a small spoon and put them into the pot.

4. Boil the vegetables

After all the meatballs have been added, bring the pot to a boil again, skim off the foam, and add tofu. Once the tofu has softened, you can add the cabbage leaves!

5. Season at the end

Do not boil the cabbage for a long time. Add a little soy sauce, a little salt, chicken essence, and a little ground pepper! Sprinkle with coriander and add a few drops of sesame oil to enjoy the deliciousness!

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