Ingredients for cabbage and beef balls: cabbage, fungus, frozen tofu, beef, beef balls. Method: 1. Preparation for stew soup: cut the beef into pieces, boil in cold water and rinse to remove the blood. Set aside; Pour an appropriate amount of water into the pressure cooker and bring to a boil. Add fresh ginger slices and scallion segments, then add the stewed meat ingredients package (star anise, aniseed, Wang Shouyi stewed meat ingredients, you can also add seasonings such as grass fruits and tangerine peel according to your personal taste) , pour in the beef cubes, add a small amount of blended oil, an appropriate amount of dark soy sauce, and two spoons of salt. Bring to a boil over high heat, then turn to low heat, cover the pressure cooker, and simmer for 20-30 minutes. 2. Preparation of side dishes: soak the fungus, cut the frozen tofu into sections, blanch the cabbage slices in water and set aside. 3. The production process of beef balls is very long, the technology is very complex, and the taste is unparalleled (a family secret recipe). The beef balls are made in advance. 4. Place the beef balls at the bottom of the soup pot, cover with a layer of cabbage, then add fungus and frozen tofu. If you like vermicelli, you can also put some vermicelli. Then pour the beef soup with meat and soup from the first step into the soup pot. Let it simmer for 10-15 minutes and then put it on a plate. It is also delicious to soak rice in this soup.

The fresh mushroom and beef balls are very good! Ingredients for making fresh mushroom beef balls: Ingredients: 150g beef (fat and lean), 300g mushrooms (fresh) Seasoning: 25g green onions, 5g ginger, 35g vegetable oil, 10g rice wine, 3g salt, 4g MSG, 10 grams of oyster sauce, 15 grams of starch (peas), 1 gram of pepper. Teach you how to make fresh mushroom beef balls. How to make fresh mushroom beef balls delicious 1. Wash the beef and mince it into beef puree; wash 15 grams of green onions. Cut into sections, and chop the rest into chopped green onion; wash the ginger and cut into minced ginger; take 5 grams of starch, add an appropriate amount of water, and mix thoroughly to make 12 grams of wet starch. 2. Mix beef mince with chopped green onion, 3 grams of minced ginger, 10 grams of oil, 10 grams of starch, 2 grams of salt, and 1 gram of MSG. Make beef balls and steam them in a basket until cooked. 3. First simmer the fresh mushrooms and drain the water. 4. Heat a pot with 15 grams of oil, put the fresh mushrooms in the pot, splash in the Shaoxing wine, add refined salt, monosodium glutamate, and oyster sauce until fully cooked, add 100 ml of stock, add beef balls, 15 grams of green onions, and 2 grams of minced ginger. Thicken with wet starch, add pepper, 10 grams of tail oil, mix well and serve on a plate.