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

Second step

Casserole ball practice daquan

Chop pork belly into minced meat.

Third step

Put it in a bigger bowl.

Fourth step

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

Step five

Slowly add water and stir in one direction while pouring.

Step 6

Stir the minced meat vigorously.

Step 7

Add shredded auricularia.

Step 8

Add chopped carrots.

Step 9

Add tofu paste

Step 10

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

Step 1 1

Wash cabbage and vermicelli for later use.

Step 12

Pour the noodle soup into the casserole.

Step 13

Squeeze the ball stuffing into the noodle soup.

Step 14

Skim off the floating foam on the surface after boiling.

Step 15

Add Chinese cabbage and vermicelli and cook until soft.

Step 16

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

Finished product map of casserole balls

Cooking tips

Pork for meatballs is fat and thin, preferably three points fat and seven points thin. Pork belly is suitable for meatballs.

You might as well go home and chop it yourself. It's cleaner.

Water should be slowly poured into minced meat, while stirring in one direction with chopsticks. The ratio of minced meat to water is 1: 2.5, which is not fixed. It should be added according to the fatty degree of minced meat.

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

Meatballs should be cooked in cold water, boiling water is easy to disperse and easy to cook outside.

Don't cook meatballs for too long. After boiling, cook for about 5 minutes, and the meatballs will float, indicating that they are cooked. After a long time, meatballs will taste bad.