Meatball soup with bean sprouts is also one of the famous dishes among Sichuan recipes.
Tomatoes are usually added as well, and the tomatoes give a nice sweet-and-sour taste, while the bean sprouts provide a refreshing freshness.
The tomatoes also help reduce the greasiness that comes from the meatballs.
Ingredients
250 grams of minced pork (meat with a little fat)
2 stalks of spring onion
1 thumb-sized piece of ginger
Half of a small soup cup of hot water
A little salt
1 egg
1/4 teaspoon of ground pepper
1 teaspoon of light soy sauce
Cornstarch (optional, can be left out)
For the soup
2 tablespoons of oil
1 tomato (cut the tomato in half and then into small wedges)
150 grams of bean sprouts
1 thumb-sized piece of ginger
Salt (2 teaspoons)
3 liters of water
Method
Soak the ginger and spring onion in half of a small soup cup of hot water. Let it soak for about 20 minutes.
Add salt, soy sauce, and egg into the minced pork and mix well by hand. Add one-third of the water used to soak the ginger and spring onion. Put it into a mixer and blend for about 1 to 2 minutes. Add another one-third of the water and mix again. Keep mixing repeatedly until the meat absorbs all the water.
Add 2 tablespoons of cornstarch. Add the remaining one-third of the ginger and spring onion soaking water, and blend with the mixer until it becomes pink in color.
To cook the soup
Roast the tomato over the pot until it softens.
Add water. Add one-third of the bean sprouts. Add the crushed ginger, bring to a boil, and let it simmer for about 25 minutes.
Shape the pork mixture into balls. Add the bean sprouts and the meatballs into the soup.
Once the meatballs float to the top, let them simmer for about 2 more minutes. Taste and adjust the seasoning with salt as needed. Serve while hot.
Photos Credit: China Sichuan Food
