Tripe Meatballs and Cabbage Soup

Name: Tripe Meatballs and Cabbage Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chinese cabbage; 50g Minced pork; 50g Tripe; 50g Black Fungus; 3g salt; 5g Cooking Wine; 1 tablespoon Chicken fat; 2 pieces Garlic leaves; 3 slices ginger

by Seven nine stars

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Chinese cabbage is the most delicious and cheap vegetable in winter. It contains a lot of water and vitamins, which are exactly the nutrients people need in winter.
The price is too close to the people! A few cents per catty, a few at a time, save it and eat slowly.
Tripe, everyone knows what the human body eats to make up for, so eating tripe is naturally good for the stomach! Moreover, pork is so expensive recently, so let’s eat more beef.
Black fungus is also one of the foods we eat at home. It has the reputation of gastrointestinal scavenger, which helps to eliminate garbage in the body. Especially for women, eating more is good for your health and can also prevent anemia.
After it's cooked, scoop in a spoonful of chicken fat made by my mother-in-law, which is super fragrant! The soup is even more delicious!
In fact, it's raining, so I'm too lazy to buy groceries, just make do with the remaining ingredients in the refrigerator, and cook a pot of soup against the old man. The result is that they give face a lot! Eat clean!
With the deluxe version of bacon rice, a lunch is enough!

Ingredients

200g Chinese Cabbage
50g Minced Pork
50g Tripe
50g Black Fungus
3g Salt
5g Cooking Wine
1 tablespoon Chicken Fat
2 pieces Garlic Leaves
3 slices Ginger

Tripe Meatballs and Cabbage Soup

1. Soak the black fungus in water in advance.

2. Wash the Chinese cabbage and cut into sections.

3. Add appropriate amount of water to the pot and boil, add the tripe and blanch for 30 seconds, remove and rinse.

4. Prepare the minced pork. (I used minced pork prepared in advance in the refrigerator, so no need to add seasoning)

5. In a separate pot, add an appropriate amount of water, add ginger slices, pour an appropriate amount of cooking wine, and bring to a boil over high heat.

6. Grab the minced meat, use the part of the tiger's mouth, pinch out the meatballs, and scoop them into the pot with a spoon.

7. Until all the meatballs are floating, add the soaked black fungus. Continue to cook for 5 minutes.

8. Then add the tripe.

9. Add the Chinese cabbage, bring to a boil on high heat, turn to low heat and cook until the Chinese cabbage is broken. (The length of time is up to your liking)

10. Then add some salt to taste.

11. Finally, scoop in a spoonful of chicken fat that you boiled yourself, and then turn off the heat.

12. Don't forget to sprinkle garlic leaves.

Tips:
If there is no chicken fat, use other cooked oil instead, such as sesame oil, cooked lard, etc.
The cooking time of tripe should not be too long. If you like the soft boiled cabbage, then the tripe will be served last. Otherwise the taste will be very old.