Ingredients: 80g pork stuffing;

Accessories: 2 mushrooms, Chinese cabbage, coriander and carrot.

Mushroom meatball cabbage soup

1

Wash cabbage, take leaves and tear them into small pieces, wash carrots and slice them, shred onions and ginger, and shred coriander for later use.

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2

Cut the remaining Chinese cabbage into pieces and marinate with a spoonful of salt 10 minutes.

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three

Pickled sauerkraut, fished out, washed with clear water, drained, chopped onion and ginger, chopped mushrooms.

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four

Add two spoonfuls of water to the meat stuffing and stir well in one direction, then add one spoonful of salt, one spoonful of seafood soy sauce, a proper amount of pepper, a small amount of chicken essence, a small amount of oyster sauce and a small amount of starch and stir well.

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five

Add onion, Jiang Mo, minced mushrooms and minced cabbage, and stir well.

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six

Boil water in a pot. After boiling, add shredded onion, shredded ginger, cabbage leaves and carrot slices.

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seven

After the soup in the pot is boiled for 5 minutes, scoop a spoonful of meat and slide it into the pot.

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eight

Add meatballs in turn, without stirring, and cook for 5 minutes after the meatballs float. Add salt, pepper and chicken essence to taste, turn off the heat and sprinkle with coriander powder.

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skill

1. Don't put oil when making meatballs, or the meatballs will come apart.

Don't stir the meatballs when they are cooked in the pot, they will slip off.

When cooking soup, I didn't use onion and ginger to fry the pan, because the meatballs will give off oil, and I prefer this light taste.