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77 lines
2.6 KiB
Markdown
77 lines
2.6 KiB
Markdown
# How to Make Sheng Cuan Meatball Soup
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Sheng Cuan Meatball Soup is all about freshness, tenderness, and elasticity.
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Estimated Cooking Difficulty: ★★★★
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## Essential Ingredients and Tools
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### Meatball Meat Ingredients
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* Pork from the front leg
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* Salt
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* Pepper
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* Scallion, ginger, and Sichuan peppercorn water
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* Egg white from one egg
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* Potato starch
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* Cooked soybean oil
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### Soup Ingredients
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* Wood ear mushrooms
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* Daylily buds
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* Green onions
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* Soaked vermicelli noodles (placed at the bottom of the bowl)
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* Salt
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* Chicken bouillon powder
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* Pepper
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* Sesame oil
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* Cilantro
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## Measurements
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Per serving:
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* Salt amount = Pork weight (in jin) * 6 grams
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* Pepper amount = Pork weight (in jin) * 2 grams
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* Potato starch = Amount needed per person * 40 grams (this tutorial calculates for one person)
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## Instructions
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### Chopping the Meat
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- Cut the meat, ensuring a 30% fat to 70% lean ratio
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- Chop the meat with a knife, then pound it with the back of the knife to break down the sinew and loosen the texture
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- Chop and pound again until it becomes minced meat. For the best taste, chop it by hand; machine-minced meat becomes too mushy
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### Seasoning
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- For every jin (500g) of meat, use 6 grams of salt and 1 gram of pepper
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- Mix thoroughly by hand
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- Add the scallion, ginger, and Sichuan peppercorn water in batches, stirring while adding. Knead by hand to ensure the meat absorbs the water completely. Use 80 grams of this water per jin of minced meat
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- Add the egg white and continue stirring in one direction
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- Add 40 grams of potato starch and mix well
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- Add cooked soybean oil to maintain the tender, smooth, and elastic texture
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### Poaching the Meatballs
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- Bring a pot of water to a boil, then reduce to low heat so it is barely simmering
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- Shape the meatballs by hand and drop them into the water
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- Once all meatballs float to the surface, simmer on low heat for 1 minute
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### Preparing the Soup
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- Place the vermicelli noodles at the bottom of the bowl
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- Add wood ear mushrooms, daylily buds, and green onions. Season the base with salt, pepper, and chicken bouillon powder
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- Pour the hot soup and meatballs into the bowl
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- Drizzle 3-5 drops of sesame oil
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- Garnish with a small sprig of cilantro
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## Additional Notes
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Source: [Sheng Cuan Meatball Soup, all about freshness, tenderness, and elasticity. Master these meatball techniques for an authentic taste](https://www.bilibili.com/video/BV1Ga411C7zg?spm_id_from=333.1007.top_right_bar_window_history.content.click)
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* Chili oil can be added according to personal preference.
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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