Exclusive Wood Ear and Loofah Meatball Soup

Name: Exclusive Wood Ear and Loofah Meatball Soup
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Soups
Ingredients: to taste Luffa; to taste Black fungus; to taste minced meat; to taste Salt; to taste white sugar; to taste cooking wine; to taste Raw oil; to taste Minced ginger; to taste chopped green onions; to taste Sesame oil; to taste chicken essence

A homestyle meatball soup where loofah and wood ear are stir-fried first for fragrance, then hand-squeezed pork balls are poached straight into the light, savory broth.

10 minNewEasy Soups Braise Light

Instructions

1
Peel the loofah and cut it into rolling knife pieces.
2
Mix the minced meat with salt, white sugar, cooking wine, light soy sauce, minced ginger, and the white part of the green onion until well combined.
3
Soak the wood ear mushrooms in warm water until they expand, then rinse them clean.
4
Shred the wood ear mushrooms and ginger, and chop the green onions.
5
Add shredded ginger to the hot oil and stir-fry until fragrant.
6
Add the loofah and stir-fry until soft.
7
Add the wood ear mushrooms and stir-fry a few times, then pour in two bowls of water and bring to a boil over high heat.
8
Turn the heat down, scoop the minced meat into a ball with a spoon and put it into the pot.
9
Once the meatballs are done, cook them over medium heat until cooked through, and add an appropriate amount of salt.
10
Season with a few drops of sesame oil and a little chicken bouillon, sprinkle with chopped green onions, and serve.