Meatballs with Vermicelli and Cabbage

Name: Meatballs with Vermicelli and Cabbage
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A handful Rice noodles; 1 pound Chinese cabbage; 1 Raw eggs; 1/2 a catty Pork filling; a little Chicken noodles; a little Cooking Wine; a little Soy sauce; a little Cooking oil; a little cooking salt; a little starch

by Capricorn mosquito

4.9 (1)

Favorite

1

Difficulty

Normal

Time

15m

Serving

2

Meatballs with Vermicelli and Cabbage

1. Wash the cabbage and cut into sections for later use

2. Add cooking wine, raw eggs, starch, light soy sauce, dark soy sauce to the meat, stir well

3. Put oil in the pan, shape the meat into small balls, and fry in the pan to set the shape of the small balls

4. Fry the small meatballs on both sides to change color

5. Put oil in the pan, stir-fry the cabbage, add a little light soy sauce and dark soy sauce and continue to stir-fry

6. After the bok choy is stir-fried, water will appear in the pot. At this time, just dig out a free part of the bok choy in the pot and place the fried meatballs in the middle of the bok choy.

7. Put the soaked fans in the cabbage next to the balls

8. Cover the pot and let the balls and cabbage fully absorb the water and soup of the cabbage

9. After about 10 minutes, the cabbage vermicelli was soft and rotten, and the balls had soaked up a lot of soup. You can put salt and chicken powder on the heat.