Nutritionally Balanced Meatballs Hot Pot

Name: Nutritionally Balanced Meatballs Hot Pot
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork filling; Some Fish Ball; Some Chinese cabbage; Some tofu; Some Bean bubble; Some rape; Some Green onion ginger; Some salt; Some sesame oil; Some Chicken Essence; Some Cooking Wine; Some Soy sauce

by West Horse Gardenia

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The child has started to study at night. It will be more than 7 o’clock when I get home. I don’t want to eat anything when I come back. I just want to eat some warm soup. Hot pot is the most ideal food in winter. Assorted hot pot can not only resist the cold but also get nutrition Balance. My family loves to eat meat, so I use meatball soup as a hot pot base, and add fish balls, rapeseed beans, tofu, and cabbage, which children like to eat, so that both animal protein and vegetable protein are available. The combination of meat and vegetables is very reasonable and healthy. . . "

Nutritionally Balanced Meatballs Hot Pot

1. Cut the tofu into slices.

Nutritionally Balanced Meatballs Hot Pot recipe

2. Soak all 2 petals.

3. Wash the cabbage and cut into large pieces.

4. Prepare fish balls.

5. Pick and wash the rapeseed.

6. Place the cabbage cubes on the bottom of the pot.

7. Place the tofu fish balls and pickled rapeseed one by one on top of the cabbage for later use.

8. Add the meat stuffing with green onion, ginger, cooking wine, soy sauce, salt, chicken, sesame oil and stir well.

9. Add water little by little to strengthen the meat filling. After whipping, the volume of meat filling increased significantly.

10. Pour water into the pot and bring it to a boil. Use a small spoon to knead the meat into a ball and put it in the boiling water.

11. Cook for a while after the meatballs are all set.

12. Pour the cooked meatballs and soup into the assorted pot, continue heating, and eat as you please.

Tips:
If you have time, put the whipped meat filling in the refrigerator for 30 minutes so that the meat will absorb enough moisture and the balls will be more tender.