Stew
1.
Prepare beef filling, add green onion, minced ginger, pepper powder, salt, egg and stir.
2.
Then add starch and stir well, ready to make balls.
3.
Add oil to the wok, heat the beef into the meatballs, put them in the oil pan and fry them for later use.
4.
Beat the eggs into a bowl, add salt and mix well.
5.
Heat the wok and brush a little oil with an oil brush.
6.
Turn off the heat and scoop a tablespoon of egg liquid into the pot. Put stuffing on the surface of the egg crust when it is not solidified (add green onion, ginger, oyster sauce, salt, sesame oil, and stir well in the pork stuffing)
7.
Use chopsticks to turn over half of the side to cover the stuffing, use chopsticks to close the sides, turn it over and fry.
8.
Prepare the egg dumplings one by one.
9.
Prepare fish balls and fish tofu.
10.
Prepare vermicelli, soak the vermicelli in cold water to soften.
11.
Cut the tofu skin into wide strips.
12.
Knot the tofu skin.
13.
Take out the frozen tofu and soak in cold water.
14.
Slice fresh tofu.
15.
Prepare Chinese cabbage leaves.
16.
Mince the green garlic and parsley.
17.
Prepare chicken broth.
18.
Put the cabbage in the bottom of the pot, put the vermicelli, and then arrange the fish balls, meat balls, egg dumplings, tofu jelly, frozen tofu, fresh tofu, salt, and pepper.
19.
Simmer on low heat for 15 minutes. Sprinkle with green garlic and coriander at the end.
Tips:
1. The raw materials prepared in the early stage are all semi-finished products, so they can be stewed together at the end.
2. The stewed dishes can be any dishes you like.
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