This dish uses refined venison meat and is made with fat pork to make meatballs. It is fat but not greasy, fresh and smooth. It is cooked with chicken soup, which makes this dish clear and not light, delicious and delicious.
Fungus, onion, ginger change knife
Simmer the water in a small pot and boil the rapeseed over the water for use.
Cut venison and fat pork diced into mud; add wine, salt, soy sauce, starch
Grab evenly to make meatballs
Pour chicken soup into the soup pot; put onion, ginger
After the soup is opened, the balls are put out.
After the soup is again boiled, remove the floating foam, turn to a small fire, add a little salt to taste
When the meatballs are completely floating, add the hot rapeseed.
1. The venison itself is not fat, if it is cooked, it will be firewood; the taste is not good. Add fat pork to make the venison taste better. 2. If there is no chicken soup, use chicken essence instead of water, 2 tablespoons of chicken essence and a large bowl of water. 3. Add less salt to the soup. If the taste is too heavy, it will not be sweet.