Cabbage Vermicelli and Meatballs Stew

Overview

How to cook Cabbage Vermicelli and Meatballs Stew at home

Prepare the ingredients, cut the garlic into large pieces, cut the millet into small pieces, cut the ginger into shreds, clean the cabbage leaves and cut them into one centimeter wide sections, cut the carrots into shreds, and soak the vermicelli for 20 minutes in advance.
Drain the water from the soaked vermicelli. These are hand-made beef balls, just wash them.
On medium heat, add oil to the casserole. When the oil is hot, pour in the chopped garlic, millet chilli, and shredded ginger, and sauté until fragrant.
Spread vermicelli.
Add shredded cabbage.
Add 2 bowls of water and half of the soup stock, bring to a boil over high heat and use chopsticks to turn it over briefly, then add shredded carrots and stir it up.
After the water boils, the cabbage will slowly become softer, and the thick soup treasure will also be integrated into the soup. At this time, adjust the seasoning, add a little salt, a spoonful of pepper, a spoonful of light soy sauce, and stir.
Place beef meatballs on top and turn on high heat.
Cover the pot, bring to a boil over high heat, then turn to medium-low heat and cook for 5 minutes.
Open lid.
Turn off the heat and sprinkle some chopped green onion on top.
The umami flavor of the thick soup and beef balls is fully absorbed by the ingredients. The cabbage is sweet and the vermicelli is soft, glutinous and smooth. It is delicious and goes well with rice.