How to Make Sheng Cuan Meatball Soup

Sheng Cuan Meatball Soup is all about freshness, tenderness, and elasticity.

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

Per serving:

Salt amount = Pork weight (in jin) * 6 grams
Pepper amount = Pork weight (in jin) * 2 grams
Potato starch = Amount needed per person * 40 grams (this tutorial calculates for one person)

Cut the meat, ensuring a 30% fat to 70% lean ratio
Chop the meat with a knife, then pound it with the back of the knife to break down the sinew and loosen the texture
Chop and pound again until it becomes minced meat. For the best taste, chop it by hand; machine-minced meat becomes too mushy

For every jin (500g) of meat, use 6 grams of salt and 1 gram of pepper
Mix thoroughly by hand
Add the scallion, ginger, and Sichuan peppercorn water in batches, stirring while adding. Knead by hand to ensure the meat absorbs the water completely. Use 80 grams of this water per jin of minced meat
Add the egg white and continue stirring in one direction
Add 40 grams of potato starch and mix well
Add cooked soybean oil to maintain the tender, smooth, and elastic texture

Bring a pot of water to a boil, then reduce to low heat so it is barely simmering
Shape the meatballs by hand and drop them into the water
Once all meatballs float to the surface, simmer on low heat for 1 minute

Place the vermicelli noodles at the bottom of the bowl
Add wood ear mushrooms, daylily buds, and green onions. Season the base with salt, pepper, and chicken bouillon powder
Pour the hot soup and meatballs into the bowl
Drizzle 3-5 drops of sesame oil
Garnish with a small sprig of cilantro

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.