1. Wash the old tofu and cut into slices about 1cm thick.
2. Fry in a pan until golden on both sides.
3. Cut into small pieces with an oblique knife.
4. Add cooking wine, chopped green onion, and pepper to the pork filling.
5. Peel the water chestnuts, wash and chop them.
6. Add the chopped water chestnuts to the meat, add salt and stir well.
7. The quail eggs are cooked, peeled and washed.
8. Wash the other side dishes separately, break the baby cabbage into large pieces; tear the enoki mushrooms; wash the pork skin and kelp for later use.
9. Take an appropriate amount of minced meat, beat it back and forth a few times with your left and right hands, and then round it.
10. Add about two-thirds of the water to the casserole. After it is boiled, add ginger slices, cooking wine, turn the heat slightly down, and add the meatballs.
11. Cook until the meatballs float and skim the bubbles.
12. Add kelp knot, fry tofu, quail eggs and pork skin and cook for about 5 minutes.
13. Add enoki mushrooms, baby cabbage and vermicelli, bring to a boil and turn off the heat.
14. Add salt to taste and mix well.
