Braised meatballs with mushroom and cabbage

1

Main raw materials.

2

Cut the Chinese cabbage into strips first.

3

Cut the onions and ginger into minced pieces for later use.

4

Cut some ginger slices and green onions and cook them in the pan.

5

Put the chopped green onions and ginger into the meat filling, sprinkle with a little salt to taste.

6

Sprinkle a little pepper into the meat filling.

7

A little chicken powder.

8

Mix well with a little rice wine.

9

Then add a few drops of sesame oil.

10

Put 1 tablespoon of dry starch in the mixed meat filling, about 15 grams.

11

Add a little water and use chopsticks to stir vigorously in one direction until set aside.

12

Heat the frying spoon on fire, add a little oil, add in the green onion and ginger slices, and stir fry until fragrant.

13

Inject 750ml of water.

14

Add in the soaked mushrooms and bring to a boil.

15

After boiling, cook the mushrooms for another 5 minutes, then add in the cabbage.

16

After the cabbage is put in the pot, turn down the heat so that it does not bloom.

17

Squeeze the beaten meat into evenly sized meatballs and place them on the cabbage.

18

Squeeze the meatballs and bring them to a boil over high heat. Add a little rice wine, season with salt, white pepper powder, and chicken powder. Mix well and stir well before serving the pot.

19

Characteristics of this soup: light cabbage, tender and smooth meatballs, delicious soup and very refreshing.

1. To make this soup, you can use vermicelli and cabbage, or tofu and cabbage; adding meatballs tastes great too. 2. Squeezing the meatballs onto the cabbage ensures they heat evenly. Then, switch to high heat to bring to a boil, season, and serve. Meatballs made this way are quite tender and smooth. If you squeeze the meatballs directly into boiling water, the first ones in will become tough, and the texture won't be good by the time they are all cooked! Another method is poaching meatballs in cold water: pour clear water into the pot, squeeze the meatballs into cold or lukewarm water, then turn to high heat to bring to a boil. Remove the meatballs once the water boils and set aside. Next, add the cabbage, bring to a boil, season, and then add the meatballs back in. The texture is also very tender this way, though it is a bit more troublesome. Well-made, smooth, and tender poached meatballs will float on the surface of the soup and not sink to the bottom; only such meatballs are truly delicious, melting in your mouth.