Emperor Meat Ball Soup

I'm down with flu and something soupy to combat the flu virus. After rummaging my fridge, I found I got some frozen minced beef left I decide to made Emperor Beef Meat Ball Soup.

Emperor Meat Ball Soup is a dish I conceptualize from the famous Pork Meat Ball Stew (红烧狮子头) that was served to Emperor Sui Yang Di (隋炀帝) of Sui Dynasty. Unlike its origin, my variant is healthier as the meat ball is steam and not fry. It is suitable for people that was down with flu as Chinese herbs are use to enhance efficacy of the dish to combat the flu virus.

Emperor Meat Ball Soup

• 300g Minced Beef (can replaced with pork or chicken)
• 1Teaspoon of soup stock concentrate
• 1 Teaspoon of minced garlic
• 1 Teaspoon of minced ginger
• 1/2 Teaspoon of sesame oil
• 1 Teaspoon of A1 Emperor Herb Chicken Spices
• 1 Egg
• 1 Packet of White Shimeji Mushroom

Chop half of the Shimeji mushroom into small bits as it will be mixed into the minced meat. Add in the minced beef, soup stock concentrate, garlic, ginger, A1 emperor herb chicken spices, sesame oil and chopped Shimeji mushroom in a mixing bowl. Use your clean hands and knead the mince meat and ensure the all the spices, mushroom and marinade is mix thorough. Slowly add in the beat egg wash while kneading the mince meat to help it bind the meat with the mushroom. Use your 2 hands and shape the mince beef to considerable size of 8cm. Line the meat balls in the ceramic bowl and top the rest of the Shimeji mushroom on the meat balls and steam it over a steamer for 1 to 2 hours till the bowl is fill with wholesome broth/soup as shown. Turn off the stove and serve it will rice or porridge.