Seasoning: salt, chicken essence, sugar, cornstarch, sesame oil.

Practice:

1, soak ginger and scallion in water, and squeeze out the scallion and ginger water with your hands; wash and break the cabbage into large pieces, and soak the vermicelli and fungus.

2, pork washed and chopped, add salt, chicken essence, sugar (can be fresh), an egg white, a little cornstarch, mix well, add onion and ginger water in small batches, mixing well in one direction, until the meat contains enough water and super viscous (there are a number of barrels that they do a small round of meat or not tender, or under the pot will be dispersed, then, the operation of this step is the most important!)

2

3, hot oil in the pot, 60% hot, the meat mixture made of small meatballs, the pot over medium heat fried into a golden brown, fish out and standby (few people will be like the big kitchen with a tiger's mouth extrusion of strong small meatballs, but you can take a small round spoon, right-handed, and then will be the left hand and a small round spoon are dipped in cold water, will be the meat mixture in the left hand nested into a round palm and a round spoon before the back and forth before the guandan a number of times, so that it can be made! (This will make a meat round that won't fall apart and is strong).

4, take the casserole, put the vermicelli, cabbage. Fungus and fried meat round, put ginger and green onion knot, put water over the ingredients, (water can not be more, because the process of burning cabbage will be out of water), large fire boil, add salt, chicken seasoning, change the fire stewed for two to thirty minutes to all the ingredients are soft and rotten, can be.