Braised Cabbage with Meatballs in Pot

by Xiancao'er

4.6 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

3

In winter, Chinese cabbage is sweet and tastes good. When it's cold, stew with meatballs and other ingredients together, it tastes good, and it's very warm when eaten. For the pot with soup powder, the soup powder absorbs the beef juice. There is not much soup in the pot, and it is simmered slowly over a low fire, the more it cooks, the stronger the flavor.

Ingredients

Braised Cabbage with Meatballs in Pot

1. Remove the stalks and leave the leaves of Chinese cabbage, wash and tear small pieces for later use.

2. Cut each cored beef ball in half and set aside.

3. Soak the soup powder in warm water.

4. onion. Wash the garlic and cut it for later use.

5. Heat oil in a pot and sauté the shallots and garlic.

6. Pour in Chinese cabbage leaves and stir well.

7. Pour the beef balls and stir-fry well.

8. Add an appropriate amount of cold water.

9. Add salt, bring to a boil over high heat, and simmer for 10 minutes on low heat.

10. Add the dark soy sauce and stir well.

11. Pour the soup powder and simmer for 5 minutes.

12. Add black pepper.

13. Pour in the light soy sauce to taste.

14. Transfer the Fenwan cabbage to the pot.

15. Add garlic to adjust the taste; bring to the table with alcohol on the stove.

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