Main Ingredients:
Beef: appropriate amount; Pork: appropriate amount; Winter Melon: appropriate amount.
Seasonings:
Five Spice Powder: appropriate amount; Salt: appropriate amount; Ginger: appropriate amount; Premium Soy Sauce: appropriate amount; Yellow Wine: appropriate amount; Pepper: appropriate amount.
Taste: Salty and Fresh; Cooking Method: Boiling; Time: 20 minutes; Difficulty: Easy.
Detailed Steps for Cooking Donggua Boiled Beef Meatballs
Chop the beef and pork by hand, add ginger, five spice powder, salt, premium soy sauce, and yellow wine. Hand-chopped meat will have a better texture. Adding a small amount of pork will make the meatballs more tender, avoiding the toughness of pure beef.
Mix the meat filling evenly, then add water in small portions, stirring in one direction each time until the water is completely absorbed before adding the next portion. A total of about 120 grams of water is added.
Continue stirring in one direction after adding water until the meat filling becomes firm.
Add more water to the pot, with the water temperature at around 50 degrees Celsius, and put the meat filling into the pot to form meatballs. Always keep the heat low and do not let the water temperature get too high.
When all the meatballs float to the surface, remove them from the pot.
Immediately put the meatballs into cold water. This is to make the meatballs more chewy.
In another pot, add an appropriate amount of broth.
Add winter melon pieces, appropriate amount of dried shrimp, and pepper.
Add salt.
Boil over high heat, then simmer over medium heat for about 5 minutes until the winter melon is soft and tender.
Add an appropriate amount of celery.
Finally, add the boiled meatballs.
Cook for one more minute and serve.
