Exclusive Mushroom, Vegetable, and Meatball Soup

Smooth and delicious.

The ingredients are ready.

Fresh pork leg with a little fat, sliced.

Blend in a food processor until it becomes minced meat, then add egg whites and salt and mix evenly.

Add the cornstarch-water mixture in several batches and continue stirring until it becomes thick and uniform.

This looks watery and tender.

Stir-fry the mushrooms in vegetable oil until the moisture is gone.

Add an appropriate amount of water and bring to a boil.

Keep the water at a simmer, use the space between your thumb and index finger to squeeze the minced meat into meatballs, and use a spoon to scrape them into the soup.

Once all the meatballs are done, turn the heat to high.

Cook until the meatballs change color and float to the surface, then skim off the scum.

Add the vegetables and season with salt.

Steaming hot.

Fresh and delicious.