The meatballs and the casserole
By VicentaLakin
It's been cooling down in a lot of places these days, and the south is even colder. Make a hot casserole at noon and it's all warm. If you like hot, you can put a little pepper oil. It tastes better。
Recipe Recommendations
- pork stuffing appropriate amount
- water chestnut appropriate amount
- pigskin appropriate amount
- kelp knot appropriate amount
- quail eggs appropriate amount
- baby vegetable appropriate amount
- Flammulina velutipes appropriate amount
- fans appropriate amount
- old tofu appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- ginger appropriate amount
- green onion appropriate amount
- pepper appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for The meatballs and the casserole
1
OLD TOFU WASHES CLEAN, SLICES ABOUT 1 CM THICK。
2
It's in the pot and it's fried to two sides。
3
Slash it in small pieces。
4
Piggy pies with wine, onion flowers, pepper powders are so intense and resilient。
5
Skin go, wash, cut。
6
Add the tatter to the meat and mix it evenly with salt。
7
quail eggs boiled, shelled, washed。
8
The others are washed separately and the dolls are made into large pieces; the golden mushrooms are torn open; and the pig skins and sea belts are washed in reserve。
9
Take the proper amount of meat, throw back and forth with the right and right hand, and then round。10
Some two-thirds of the water is added to the casserole, which is then burned and added to the ginger tablets, the wine, the lighter, and the meatballs。
11
Cooking to the meatballs floating away from the foam。
12
Add seaweed knots, tofu, quail eggs and pig skin for about five minutes。
13
Add golden needle mushrooms, dolls and fans, boil and turn off the fire。
14
Add salt to the flavor, mix it evenly。