Braised Chinese cabbage meatballs
Overview
Bok choy meatballs are cooked in a casserole. It has original flavor, good heat preservation, and is still warm at the end of the meal. It clears the throat and sharpens the mouth. It is a mixture of meat and vegetables. It is both a soup and a dish. You may wish to try it.
Tags
Ingredients
Steps
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Add minced onion and ginger, cooking wine, salt, water and sesame oil to the pork filling, stir well and stir well. This process usually takes at least five minutes. Only when the stuffing is stirred vigorously can the meatballs be elastic and taste good. Wash the bok choy and cut into large pieces. There is no need to soak the vermicelli, just add it directly to the pot.
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It is best to soak the cabbage in baking soda water for half an hour, so that the washed cabbage is safe and reliable.
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Fill a casserole with half a pot of water. Add the vermicelli first and then the cabbage. Keep the water on low heat until it is boiling but not boiling. Then use a spoon to shape the meat filling into balls and slowly put them into the pot. When everything is put in, cover the lid and simmer over medium heat for one minute. Turn off the heat. Leave the lid on and simmer for one minute. After opening the lid, add the sesame oil and chicken essence.
