Cooking materials: authentic beef balls/beef tendon balls, lettuce, coriander, garlic oil, fish sauce, pepper, sesame oil, edible oil, refined salt, chicken essence/monosodium glutamate.

Cooking steps:

1. Cook beef balls and beef tendon balls in a pot with boiling water;

2. Wash the lettuce during cooking. If the leaves are too big, they can be folded in two. Dice coriander for later use;

3. First, add some ingredients to the bowl: salt, chicken essence/monosodium glutamate, cooking oil, fish sauce and coriander.

4. After the soup of boiled beef balls is boiled, transfer a proper amount of soup into the bowl with a spoon and stir the soup evenly;

5. Seeing beef balls floating on the water shows that the beef balls are cooked;

6. Pick up beef balls with a colander and put them in a soup bowl with good ingredients;

7. Add a little salt to the soup pot where the beef balls have just been cooked, and add lettuce;

8. Lettuce can be picked up after scalding, not too long. Put it into a beef ball soup bowl, sprinkle with pepper and garlic oil, and stir to serve.

Beef balls with cabbage ~

Beef balls with cabbage

Preparation: Chinese cabbage, fungus, frozen tofu, beef, beef balls.

Practice: 1, preparation of stew: cut beef into pieces, blanch it with cold water, and remove blood for later use; Pour a proper amount of water into the pressure cooker, then boil fresh ginger slices and onion segments, then put them into a stew pot (star anise, star anise, Wang Shouyi stew pot, and seasoning such as tsaoko and dried tangerine peel can also be added according to personal taste), pour in beef pieces, add a small amount of blending oil, a proper amount of soy sauce and two spoonfuls of salt, bring to a boil with high fire, turn the fire down, cover the pressure cooker and stew for 20-30 minutes.

2, side dish preparation: fungus soaked, frozen tofu cut into sections, cabbage sliced with water for use.

3, the production process of beef balls is very long, the process is very complicated, and the taste is unparalleled (family traditional secret recipe). Beef balls are made in advance.

4. Put the beef balls on the bottom of the soup pot, cover with a layer of Chinese cabbage, and then add the fungus and frozen tofu. If you like, you can also put some vermicelli, then pour the soup from the first step and the beef soup with meat into the soup pot, simmer for 10- 15 minutes, and then serve. Just use this soup to soak rice.