300g of Chinese cabbage

200 grams of beef stuffing

Mung bean vermicelli 1 bundle

Auxiliary salt 5g

2 tablespoons soy sauce

A little sesame oil

Steps of Chinese cabbage meatball vermicelli soup

1

Longkou vermicelli 1 bundle, dried kelp knot, soaked in water.

2

Soak Chinese cabbage in water and add some salt. Put the beef stuffing into a container, add the spiced powder, soy sauce and sesame oil in turn, stir clockwise and add water (water should be added bit by bit).

three

Stir until it looks like a photo, add a little salt, stir for several times and put it in the refrigerator for refrigeration.

four

Wash and drain Chinese cabbage.

five

Add about 600 ml of water, a little spiced powder, salt and fire to the soup pot to cover the pot. After the water boils, change to medium heat and add foam knots. Take out the meat stuffing, one piece at a time, and put it into the pot to make meatballs.

six

Make meatballs with meat stuffing, put them in a pot, add cabbage, cover the pot, cook for about 3 minutes on medium heat, add vermicelli, and turn off the heat after about 2-3 minutes.

seven

Put it in the soup bowl.