Braised Meatballs with Chinese Cabbage Vermicelli

by Zerry's mother

5.0 (1)
Favorite
2

Difficulty

Normal

Time

10m

Serving

2

I usually like to make some meatballs and store them in the refrigerator. It is very convenient to take them out when making soup and cooking. Today, I use cooked pork balls and cabbage to cook a home-cooked dish, which is simple and delicious. If you like it, you can try it! "

Braised Meatballs with Chinese Cabbage Vermicelli

1. Ingredients: Chinese cabbage, vermicelli, pork balls

2. Soak the vermicelli with warm water to soften

3. Wash the cabbage, cut into large sections, chop some chopped green onions and set aside

4. The water in the pot is boiling, and the cabbage is blanched.

5. The blanched cabbage controls the moisture

6. Put bottom oil in the pot, add chopped green onions and sauté

7. Saute the chopped green onions, add the balls and vermicelli, stir fry a little, add oyster sauce

8. Add blanched cabbage

9. Add half a bowl of water, a little dark soy sauce, light soy sauce, and salt, and simmer for three or two minutes.

10. Stew until the soup is collected and dried before serving.

Tips:

The fans need to be burned and soaked.

Comments

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