Shandong Meatballs
Lu-cuisine Shandong meatballs are served in a light, fresh, and aromatic broth, with delicious, savory meatballs.
Ingredients
fatty and lean pork (minced)
350 g
horned seaweed (soaked in warm water, root removed, washed, and minced)
350 g
dried shrimp (soaked until soft and minced)
25 g
eggs
50 g
sesame oil (poured into the soup)
50 g
scallion (minced)
10 g
ginger (minced)
10 g
cooking wine
15 g
rice vinegar
15 g
salt (used in batches)
7 g
MSG (used in batches)
5 g
soy sauce (used in batches)
15 g
cilantro pieces (sprinkled on the meatballs)
10 g
minced cilantro (mixed into the filling)
10 g
chicken broth
500 g
Instructions
1
Step 1
Soak the horned seaweed in warm water until soft, remove the roots, and wash clean. Soak the dried shrimp until soft, then mince.
2
Step 2
Mince the pork and place it in a bowl. Add 3g each of salt, MSG, and soy sauce, then add the minced horned seaweed, minced cilantro, minced dried shrimp, and an appropriate amount of water. Crack the eggs into the bowl and stir to form the filling. Shape the filling into balls 3cm in diameter, place them in a steamer, and steam for about 15 minutes. Transfer the steamed meatballs to a bowl.
3
Step 3
Pour the chicken broth into a wok. Add salt, MSG, soy sauce, rice vinegar, cooking wine, and other seasonings. Once the soup comes to a boil, skim off the foam, drizzle in sesame oil, pour the soup over the meatballs, sprinkle with cilantro pieces, and serve.
