The novice novice challenges 100 home-cooked dishes such as green vegetable meatball soup

Full-time at home with a baby, from the kitchen to a novice to become a peerless chef. I wanted to make cabbage ball soup, but the cabbage in the vegetable shop downstairs was sold out, so I bought a choy sum instead to see how it tasted!

Ingredients

Groundpork 300 g

Choysum 300 g

Gingerpowder 8 g

Salt 8 g

Lightsoysauce 2 scoops

Essenceofchicken 2 g

Starch 2 g

Whitepepper 3 g

Eggwhite 1

Water Asmallamount

five-spicepowder 2 grams

Cooking Instructions

Sauce: 2 tablespoons of light soy sauce, 8 grams of ginger powder, 5 grams of salt, 3 grams of white pepper, 2 tablespoons of starch, 1 egg white, stir well in a bowl, and add to the meat filling. Stir the minced meat and sauce in one direction. Add 20ml of water and continue to stir, add 20ml of water to stir when the meat filling is dry, ensure that the water is fully absorbed by the meat filling, until you feel that the meat filling is sticky and stop stirring, and leave it for about 10 minutes.
Remove the rhizomes of the choy sum, keep the leaves and wash them for later use.
Make the meatballs round with a small spoon and set aside on a plate.
Bring the water to a boil over high heat, add the meatballs, and remove the foam. Remove the foam and turn to medium-low heat to cook the meatballs until cooked.
Add the choy sum and continue to cook. When you feel that the choy sum is almost cooked, add 3 grams of salt, 2 grams of chicken essence, and 2 grams of five-spice powder. Taste the saltiness of the soup and add salt as appropriate.
The meatball soup is out of the pot, and the soup is delicious and tender.