1. Put the pork in front of the pig and beat it into meat filling, add an egg light soy sauce, salt cooking wine, and starch evenly marinate for 25 minutes, and beat it hard with your hands until it is. The meat is completely soft
2. The baby cabbage is torn into pieces by hand. Tomatoes are cut into pieces, ginger is sliced, green onions are cut into sections
3. The fungus is soaked in water by hand and then washed and teared
4. Heat the oil in the hot pot from six when it is ripe, roll the stuffing into balls, deep fry the two sides, fish out the whole process, use medium heat
5. Put water and baby cabbage in a casserole, boil tomatoes and fungus.
6. After the water bill, pour the fried meatballs and cook them over medium heat. Because this meatball itself is cooked, it will be broken if you use a high fire
7. Cook for ten minutes, pick up the pot, and sprinkle with chopped green onions. Beautiful color, fragrance
