cuttlefish

two

pork

0.5 jin

fans

Proper amount

condiments

ginger slice

5 tablets

salt

Proper amount

chicken essence

Proper amount

sesame oil

Proper amount

albumen

Proper amount

wine

2 drops

vinegar

2 drops

step

1. 1. The cuttlefish is soaked one day in advance.

2.2. Tear off the black film and throw away the white bones.

3.3. Cut into small pieces.

4. Bake cuttlefish with boiling water and some wine.

5.5. Add ginger slices and vinegar to the casserole, boil it on high fire and stew it on low fire for about an hour.

6.6. Choose a piece of lean meat.

7.7. Chop into fine minced meat.

8.8. Add wine, salt, chicken essence and sesame oil. Because there is no raw flour at home, I put half an egg white, which is as smooth as meatballs.

9.9. Rub it and put it on a plate.

10. 10. Put the meatballs down after the squid is stewed.

11.11.The meatballs are all floating, indicating that they are ripe.

12. 12. Cook half in the pot, add vermicelli, and season with salt and chicken essence. (The other half is reserved for making cuttlefish meatball noodles tomorrow morning. I'll be responsible, won't I? )

13. 13. put it in a soup bowl and pour sesame oil on it. It smells fragrant all over the house. Better put some chopped green onion. My daughter doesn't eat it, so I never let it go.