Name: Meatball Assorted Casserole
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork filling; Some Water chestnuts; Some Pigskin; Some Kelp Knot; Some quail eggs; Some Baby dishes; Some Enoki mushroom; Some Rice noodles; Some Old tofu; Some Cooking Wine; Some salt; Some ginger; Some chopped green onion; Some pepper

Meatball Assorted Casserole

by Yueyue Yushi

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

In the past few days, many places have cooled down, and the south is even more gloomy. Make a hot pot of casserole at noon, and the whole body is warm after eating. If you like spicy food, add a little chili oil to taste better. "

Meatball Assorted Casserole

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.