Egg Patty Soup Recipe

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  1. Seventy-eight points of lean meat, two Three points of fat.I chose the front meat.In fact, I didn’t use up all this meat, I made too much! Chop into minced meat

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  2.Add white pepper powder, sweet potato powder, ground ginger and cooking wine , the amount of cooking wine must be a little less, otherwise it will just taste like cooking wine.Mix well and then spread it into the bottom of the pot

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  3. Dry steam for about five minutes and pour out the blood

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  4.Add eggs and soak the dried mushrooms.Because I was afraid of the strong smell of mushrooms, I only put half of them in.In fact, you can also do this step together with the previous dry steaming.Because it turns out that I waited until the eggs were steamed and set before adding water

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  5.Add water

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  6.I adjusted the warm salt water separately.Because some of the information I found said hot water is better, and some said cold water is better.I don't know what to do, just center it.

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  7. Add enough water at one time, I added too much haha, the lid on the back is covered It floated, because the lid was burned and I was too lazy to adjust the amount of water

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  8. Cover and steam over low heat for at least half an hour.You know, when we were in college in Nanchang, the soup in the earthen pots was probably simmered for three or four hours.Home is no better than outside, and the time cannot be too short anyway.

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  9.Okay