STEP 1/15
Put the shrimp in the zipper pack
STEP 2/15
Crush with heavy things such as soju bottles or beer bottles.
STEP 3/15
The roughly mashed shrimp
STEP 4/15
Put it on the cutting board and chop it again.
STEP 5/15
Squeeze the tofu in a cotton cloth.
STEP 6/15
In a bowl, beat chopped shrimp, tofu, 0.5t of salt, and 0.3t of pepper.
STEP 7/15
Then, add chopped chives
STEP 8/15
Add 1 egg white and 1T of glutinous rice flour and beat well.
STEP 9/15
The meatball dough is done.
STEP 10/15
Pour water into a pot and boil over high heat with kelp and anchovies. When it starts to boil, turn it down to medium low and simmer for another 15 minutes.
STEP 11/15
After about 15 minutes, remove the stock ingredients and boil over high heat for about 15 minutes.
STEP 12/15
After 15 minutes, add 1T of soy sauce and 0.5t of salt
STEP 13/15
When it boils, use 2 spoons to make a meatball.
STEP 14/15
Add all the meatballs, reduce to medium heat, and simmer for about 5-7 minutes until the meatballs are well cooked.
STEP 15/15
Then add Cheongyang red pepper, pepper, green onion and boil it for a while.