Casserole Stew
1.
Add Shao wine, salt, monosodium glutamate, and pepper to the minced pork.
2.
Add a few drops of Maggi Fresh Soy Sauce and sesame oil and beat them evenly.
3.
Add the seasoning and beat evenly, then add 1 egg and stir well.
4.
Then add the green onion and ginger juice three times for whipping.
5.
Fully beat the meat until it becomes sticky and strong. When whipping, it must be beaten vigorously in one direction. After whipping, add the chopped water chestnuts and a little cornstarch and mix well.
6.
Squeeze the balls into the pan when it is 50% hot. If you are unskilled, you can squeeze the meat filling with one hand and scoop the balls into the pan with a small spoon. The balls will be rounder.
7.
When the meatballs are deep-fried and finished, they can be picked up and set aside.
8.
In another pot, pour water into the green onion and ginger slices, then pour in the remaining green onion and ginger juice.
9.
Add a few drops of Shao wine, pour in appropriate amount of oyster sauce, and bring to a boil with salt, monosodium glutamate and pepper.
10.
Spread the previously chopped cabbage in the casserole and scoop into the boiled soup.
11.
Put the balls in a neat stack and bring the casserole to a boil.
12.
When the soup is boiling, change to a low heat, cover the pot, and simmer for about 15 minutes.
13.
After the meatballs are simmered, add a few drops of sesame oil and sprinkle with chopped chives before serving.
Tips:
The characteristics of this dish; the soup is light and delicious, the meatballs are fragrant and glutinous, the cabbage is soft and clear, and the meat and vegetables are quick to match.
Tips;
1. Follow the steps. Adjust the flavor of the minced meat first, then add eggs and scallion ginger juice to whipped. When whipping, it is best to make it thick and viscous.
2. To make green onion and ginger juice, first cut the green onion and ginger into thick strips and add water, and then repeatedly grab the onion and ginger by hand to squeeze out the flavor of the onion and ginger and blend with the water.
3. If you can't squeeze the balls, you can reunite with your hands. The method is to put the balls one by one on a plate, and then fry them together.
4. If you prefer to eat stewed meatballs and need to save more trouble, you may as well fry more meatballs at a time. After cooling, put the meatballs in a fresh-keeping bag and quick-freeze them as you need them. You only need to prepare the vegetables and stew them in a casserole each time. You can also make braised meatballs. There is no problem storing them in a refrigerator at home for three months.
5. The casserole stewed meatballs can also be matched with shiitake mushrooms, mixed mushrooms, winter bamboo shoots or other leafy vegetables. You can also put some vermicelli, in short, as long as you like it.
The more trouble-free casserole dish "casserole stew" of the big stir-fry spoon is ready for your friends' reference!
