Pork belly 250g

Tofu100g

2 Auricularia auricula

Carrot half root

pak choi

Appropriate amount of vermicelli

salt

Cooking wine

chicken essence

pepper

oyster sauce

sesame oil

How to make casserole balls?

Prepare the raw materials, soak the fungus and chop it into powder, chop the carrot and grind the tofu into mud with a knife.

Chop pork belly into minced meat.

Put it in a bigger bowl.

Add salt, cooking wine, pepper, chicken essence and oyster sauce.

Slowly add water and stir in one direction while pouring.

Stir the minced meat vigorously.

Add shredded auricularia.

Add chopped carrots.

Add tofu paste

Add some sesame oil and mix well, then add an egg white and mix well, and the ball stuffing is ready.

Wash cabbage and vermicelli for later use.

Pour the noodle soup into the casserole.

Squeeze the ball stuffing into the noodle soup.

Skim off the floating foam on the surface after boiling.

Add Chinese cabbage and vermicelli and cook until soft.

A pot of delicious meatball soup is out of the pot.

skill

1. Pork for meatballs is fat and thin, with three parts fat and seven parts thin being the best, and pork belly is suitable for meatballs. ?

You'd better chop the minced meat yourself when you go home, which is cleaner. ?

3. Slowly pour the water into the minced meat and beat it in one direction with chopsticks. The ratio of minced meat to water is 1: 2.5, which is not fixed, and should be added according to the fatty degree of minced meat. ?

4. Putting egg white will make the meatballs more cohesive, not easy to disperse, and the meatballs are tender and delicious. ?

5. meatballs should be placed in a pot with cold water. boiling water is easy to disperse and easy to cook. ?

6. Don't cook meatballs for too long. After boiling, cook for about 5 minutes. After a long time, meatballs will taste bad.