Meatball Stew
1.
Clean the pork spine, put it in a pot of cold water, blanch it without a lid, boil for two minutes and remove it.
2.
Rinse it with hot water, then put it in an iron pan with hot water, add two slices of ginger, boil it, simmer over low heat and boil it into a creamy white stock.
3.
Wash all garnishes, cut into pieces, slice them for later use, boil and peel the quail eggs.
4.
Heat oil in a wok. When the oil heats up, stir-fry the green onions to create a fragrance. Add carrot slices and stir-fry well. Add baby cabbage roots and stir-fry.
5.
Pour in the cooked broth and simmer for a minute or two, add the tofu and continue to cook, adding appropriate amount of salt.
6.
Add beef balls, fish balls, mushrooms, and tofu skin in sequence.
7.
Finally, add baby cabbage leaves, quail eggs, enoki mushrooms, green vegetables and meat spine, and finally add salt according to taste.
Tips:
1. When stewing the broth, the meat should be boiled in a pot under cold water, and the pot should not be covered.
2. Use hot water for boiling again, just add ginger slices. It is better to stew in an iron pot. The soup is milky white.
3. Carotene can be released only when carrots are stir-fried with oil.
