2. Accessories: 3 grams of spiced powder, 5 grams of ginger, 8 grams of onion, 2 tablespoons of oyster sauce, appropriate amount of sesame oil, 5 grams of pepper powder, appropriate amount of starch, appropriate amount of green garlic, appropriate amount of coriander and appropriate amount of chicken soup.
3. Prepare beef stuffing, add onion, Jiang Mo, pepper, salt and eggs and stir.
4. Add starch and stir well to make meatballs.
5. Add oil to the wok. When the oil is hot, knead the beef stuffing into balls and fry them in the oil pan for later use.
6. Beat the eggs into a bowl, add salt and mix well.
7. Heat the wok and brush a little oil with an oil brush.
8. Turn off the fire and pour a spoonful of egg liquid into the pot. Put the stuffing on the surface of the egg skin before it solidifies. Add onion ginger, oyster sauce, salt and sesame oil to the pork stuffing and stir well)
9. Turn up half the stuffing with chopsticks, seal the edges with chopsticks, and turn over and fry.
10, prepare eggs and dumplings one by one.
1 1, prepare fish balls and fish tofu.
12. Prepare vermicelli and soak it in cold water.
13. Cut the bean curd skin into wide strips.
14, bean curd skin.
15, take out the frozen tofu and soak it in cold water.
16, sliced fresh tofu.
17, prepare Chinese cabbage leaves.
18, chop green garlic and coriander.
19, prepare chicken soup.
20. Put cabbage in the bottom of the pot, then vermicelli, and then fish balls, meatballs, egg dumplings, tofu knots, frozen tofu, fresh tofu, salt and pepper in turn.
2 1, simmer 15 minutes. Finally sprinkle with green garlic and coriander powder.