Special Meatball Soup Recipe (Fuzhou Style)

By Souped Up Recipes · 45 min

Ingredients

Instructions

1. Trim the fat and silver skin from the pork shoulder, cut into bite-size pieces and blend in a food processor until smooth. Use the freshest meat you can find, not pre-ground pork.
2. Season the ground pork with salt, soy sauce, sugar, baking soda, garlic powder and white pepper.
3. Add the crushed ice and stir the meat in one direction for 8 minutes, by hand or with a standard mixer.
4. Blend the garlic, ginger, scallion and 150 g cold water into a puree, then strain it. Mix this liquid thoroughly with 150 g sweet potato starch.
5. Add the starch mixture to the meat in 3 batches, stirring in one direction for 5 minutes or until the meat is sticky. Hand or stand mixer both work.
6. Bring the stock to a simmer. Spread the meat on a flat plate and scrape it into the stock little by little with a chopstick, dipping the chopstick in the stock between scrapes.
7. Bring the pot to a boil and cook for 3 to 5 more minutes.
8. Put the soup toppings (ginger, garlic, fish sauce, black vinegar, sugar, cilantro, chili, dried shrimp, seaweed, lard, white pepper) in a large serving bowl, pour in the meatballs and soup, then taste and adjust the seasoning.

Summarized from Souped Up Recipes's video. Watch it for the details.

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