Beef meatballs with cabbageBeef meatballs with cabbagePreparation: cabbage, fungus, frozen tofu, beef, beef meatballsPractice:1. Preparation of stew: cut the beef into pieces, blanch it in cold water to remove the blood and water for spare; pressure cooker poured into an appropriate amount of water, boiled in fresh ginger and scallion segments, and then put into the stew packet (star anise, daikon, Wang Shouyi stew, or according to personal taste to add fruits of the grass, tangerine peel and other seasonings),. Pour in the beef cubes, add a small amount of seasoning oil, the right amount of soy sauce and two spoons of salt, boil over high heat, turn the heat down to cover the pressure cooker, and simmer for 20-30 minutes.2. Prepare the side dishes: soak the fungus, cut frozen tofu into segments, and blanch the cabbage slices and set aside.3. Beef meatballs are a long and complicated process, with an incomparable flavor (ancestral secret recipe). Beef meatballs are made ahead of time.4. Place the beef meatballs on the bottom of the soup pot, cover with a layer of cabbage, then add the fungus and frozen tofu. If you like vermicelli, you can also put some vermicelli. Then pour the beef broth from the first step into the soup pot along with the broth and meat and simmer on low heat for 10-15 minutes, then plate. Doesn't matter. Soaking the rice in this soup is also delicious.

Great fresh mushroom beef meatballs! Fresh Mushroom Beef Meatballs Preparation Ingredients:Main Ingredients:Beef (fat and thin) 150g, mushroom (fresh) 300g Seasoning:25g of green onion, 5g of ginger, 35g of vegetable oil, 10g of yellow wine, 3g of salt, 4g of monosodium glutamate (MSG), 10g of oyster sauce, 15g of cornstarch (pea), 1g of pepper Teach you how to make Fresh Mushroom Beef Meatballs. Wash 15g of green onion, cut into sections, and cut the rest into scallions; wash ginger and cut into ginger powder; take 5g of starch and add the right amount of water to make 12g of wet starch. 2. Mix beef sauce with scallions, 3g of ginger powder, 10g of oil, 10g of starch, 2g of salt, 1g of MSG, make beef meatballs, and put them in a cage to steam and set aside. 3. Boil fresh mushrooms, and drain them. 4. Start a wok with 15g of oil and add the fresh shiitake mushrooms to the pan Splash the wine, add refined salt, monosodium glutamate, oyster sauce, burst through, inject 100 ml of soup, add beef meatballs, 15 grams of green onion, 2 grams of ginger, thicken with wet starch, put pepper, add 10 grams of tail oil, sheng even.