Exclusive Tofu Meatball Soup

Take a block of tofu, cut two-thirds into pieces and soak them in lightly salted water to remove the fishy smell and make the tofu firmer. Crush the remaining one-third with a knife, the finer the better.

Chop some ginger and soak it in freshly boiled water for at least ten minutes.

Some ginger is cut into shreds, some garlic is sliced, the green onions are cut into pieces, and some garlic is minced.

Remove the stems from the shiitake mushrooms, wash them, and cut into thick slices.

Add water to a soup pot, put in the shiitake mushrooms, add shredded ginger and sliced garlic, then add a little salt. Bring to a boil over high heat, then simmer on low heat for at least fifteen minutes.

Peel the tomatoes and cut them into pieces.

Peel the loofah and cut it into diagonal pieces.

After mincing the front leg pork, add mashed tofu, eggs, and, if necessary, an appropriate amount of ginger water.

Keep stirring until the tofu and minced meat are completely blended.

After adding salt, ground Sichuan pepper, and starch, continue to mix until the minced meat becomes elastic.

Chop some garlic and part of the green onions, and prepare to make a dipping sauce for tofu.

Add light soy sauce, vinegar, MSG, ground Sichuan pepper, cooked chili oil, then drizzle in sesame oil, add some fresh broth, and the dipping sauce for tofu is ready.

After simmering the shiitake mushrooms for fifteen minutes, add the tomatoes, loofah, and tofu, and bring to a boil over medium heat.

Skim off the foam.

Turn off the heat, and quickly put the tofu balls into the pot.

After pouring it all, cover and cook over medium heat.

After the meatballs come to a boil, add the lettuce leaves, and turn off the heat once it boils again.

Put chopped green onions in the bowl, add MSG, and add a spoonful of lard.

Start cooking! If you make too little, there won't be enough to eat ⊙▽⊙