1. The fine vermicelli is soaked and cut into small pieces. Cut tomatoes and cucumbers separately, soak the fungus and tear them into pieces. The luncheon meat is also thinly sliced.
2. Put ginger and garlic in the pork filling. Add the pepper noodles, egg and salt
3. Beat with a little water starch,
4. Put vermicelli, fungus and tomatoes in a casserole and boil on high heat.
5. Put the luncheon meat after it is boiled,
6. Use a spoon to make meatballs and put them in one by one.
7. Bring to a boil again, and turn to medium heat for five minutes after the balls float up.
8. Add the right amount of salt and chicken essence, turn off the heat, add the cucumber, simmer for five minutes, and simmer the cucumber.
9. The light and delicious casserole meatballs are ready.
Tips:The vegetables inside can be matched freely.
