Exclusive Mushroom Meatball Soup

Finely chop or mince the pork front leg meat with a mix of fat and lean.

Cut a small piece of ginger, chop it finely, add a bit of fresh boiling water, cover, and simmer for a while.

Slice the garlic and cut the green onions into flower shapes.

Fresh button mushrooms.

Remove the stems, lightly rinse with salt, and then cut into thick slices.

Add water to the soup pot, just enough to cover the mushrooms; the mushrooms will release water. Add sliced garlic and a little salt, and start simmering the soup. Once the water boils, turn the heat to low.

Add a beaten egg to the minced meat. First, beat the egg and mix it with the meat by chopping and stirring. Then, gradually add the water that has been soaked with minced ginger (do not put the ginger into the meat), continuing to chop and stir, until the meat has absorbed enough water without overflowing.

It's basically fine once it reaches this state (I usually just use my fingers to beat it, but if you have the tools, you can use an egg beater). At this point, add salt and ground Sichuan pepper, and continue to stir and mix evenly.

Add the starch, and continue to scrape and mix evenly.

After simmering the mushrooms in the pot for fifteen minutes, keep the heat low, and gently but skillfully add the dumplings to the pot, cover, and cook over medium heat for two minutes.

Gently stir midway and skim off the foam, then season for the second time.

Put chopped green onions and a little bit of lard in the bowl.

Remove from the wok.

Doesn't it look really good? It's especially suitable for the elderly and young children, tender and flavorful.