The broth is the soul of Crab Roe Lion's Head meatballs.
"For this, we're using the rib section of a Gugu Beast. See, this right here. And some Gugu Beast skin."
Simmering the soup with pork skin is what gives the dish its soul.
Simmer it at a high temperature and skim off the scum. The meaty aroma of the ribs will quickly infuse the broth. At this point, add the pre-prepared Gugu Beast skin. Once the broth comes to a boil again, it's time to add the Lion's Head meatballs.
Because there were so many, Jiang Qiuqiu used a very large pot.
After putting all the meatballs in, Jiang Qiuqiu took out a large Napa cabbage, tore off its leaves, and laid them over the meatballs.
At this point, someone in the audience was confused.
[Why do you add Gugu Beast skin and Napa cabbage to the soup?]
The comment appeared in red text. Out of curiosity, some viewers clicked on the user's profile and discovered they were also a streamer in the Food section.
It was Langlibaitiao.
