Versatile:
Authentic Chengdu new-style Sichuan cuisine, rich in wild mushrooms fragrance and mellow in taste.
Mushroom-flavored Meatball Soup
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Numbing flavor:
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Spicy flavor:
Versatile:
Based on local market preferences, this dish can be adapted to make variations like Steamed Egg with Wild Mushroom and Chinese Sparerib Soup.
Product Involved
cooking steps
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Main Ingredients & Seasoning
Minced pork
250g
Mushroom Soup Hot Pot Base.
100g
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Accessory Ingredients
Chopped green onions
5g
MSG and chicken powder
2g Each
Cornstarch
10g
Egg
1piece
Boiling water
1000g
Water-soaked matsutake and Bamboo fungus
100g each
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Preparation of Ingredients
1
Clean and cut matsutake into slices and cut bamboo fungus into sections.2
Add salt, MSG and chicken powder to minced pork, and toss the pork with cornstarch until it becomes sticky for later use. -
Cooking Steps
1
Heat the pot, add water and bring to a boil. Squeeze the pork into balls, and put them into the pot.2
Add matsutake and bamboo fungus after the meatballs are well cooked.3
Bring to a boil, put them into a bowl and garnish with chopped green onions.
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