condiments

Minced meat (about 1 lb)

Water Marty (several)

condiment

Onion (one strip)

Ginger (several slices)

Oyster sauce (2 tablespoons)

kitchenware

not have

Thaw the minced meat, add a little salt and white pepper noodles, rub it in one direction with your hands, and throw it hard from time to time. If Marty has it, Marty will cut it into small pieces.

Boil water, add onion, ginger and half a teaspoon of salt and pepper noodles.

Rub the minced meat into a ball, but it can be bigger, not too small.

Boil the water and put the meatballs. Bring to a boil over medium heat. There will be a lot of bubbles at this time, so skim them off with a spoon.

Roll until the meatballs float, add a little water, and then boil. When the meatballs float, they are almost cooked. You can roll it for a long time, but the meatballs will feel like firewood after rolling for a long time.

Drain the meatballs after they are cooked. You'd better not pour the remaining soup. It's very sweet and can be used to cook noodles.

Put 2 tablespoons oyster sauce, half a teaspoon of light and dark soy sauce, sugar, sesame oil and water starch into a bowl and mix well.

Boil the mixed juice in a pot.

Pour the meatballs, pour the juice on the meatballs with a spatula, and paste the juice evenly on the meatballs. Then serve.

Chinese cabbage vermicelli soup

condiments

Cabbage (less than half)

condiment

Vermicelli (a small bundle)

Pork bone soup treasure (one)

Pepper (appropriate amount)

Salt (appropriate amount)

kitchenware

not have

Prepare the materials and cut the cabbage into small strips.

Wash cabbage with water. Pour some oil into the oil pan and heat it.

Stir-fry cabbage and open a big fire.

Stir-fry until the cabbage is soft, and add appropriate amount of hot water to the cabbage.

Add thick soup treasure.

Join the fans.

Add the right amount of salt.

Add appropriate amount of pepper powder and cook until the vermicelli is soft, then turn off the heat.