material

Ingredients: pork (fat and thin)150g, Chinese cabbage 200g,

Accessories: 50 grams of eggs,

Seasoning: 2g of pepper, 3g of salt, 5g of yellow wine, 0g of 65438+ monosodium glutamate and 5g of onion.

working methods

1. Chop pork, then add pepper water, refined salt, yellow wine, monosodium glutamate, egg, onion and Jiang Mo as stuffing;

2. Choose to wash the Chinese cabbage, first blanch it with boiling water, then cool it in cold water and take it out for later use;

3. Add a proper amount of water to the pot, turn to low heat after boiling, first squeeze the mixed meat into 3 grams of meatballs, put them in the pot, remove them when they are cooked and floating, skim off the floating foam on the soup, add Chinese cabbage and the remaining seasonings, and then add them to a little boil.