Meatball Casserole

Overview

I don’t understand why the meatballs are called lion heads, but that doesn’t matter to a foodie. In the eyes of foodies, the only questions are whether it tastes good and whether it can be eaten. Haha, if you like to eat, you can buy more meat at once, fry it and put it in the refrigerator. When cooking noodles, you can also put two in for an extra meal.

Tags

• hot dishes
• common dishes
• old man
• northwest cuisine
• miscanthus
• banquet dishes
• lunch
• dried shiitake mushrooms
• lao doufu
• lettuce
• msg
• pork
• thousands of sheets
• salt
• soy sauce
• tomatoes

Ingredients

Steps

1. 1 Chop the pork and tofu into mince, add appropriate amount of salt, MSG, and delicious fresh ingredients and stir evenly. Don't put too much tofu. Tofu contains a lot of water and will break easily when fried.

   

2. 2 Add an appropriate amount of oil to the wok. When the oil temperature is 80% hot, add the meatballs that have been shaped into balls. Fry until the surface is golden brown and then remove and control the oil.

   

3. 3 Cut Qianzhang and ginger into shreds, and cut tomatoes into cubes and set aside. Soak the dried mushrooms in advance and then cut them into crosses for later use. They will look better.

   

4. 4 Put the fried little lion's head into a casserole and add an appropriate amount of water, so that the amount of water exceeds the size of the little lion's head. (Be careful to put cold water into the pot)

   

5. 5 Add shredded ginger, dried shiitake mushrooms, Qianzhang shreds, appropriate amount of salt and delicious fresh food to the casserole, bring to a boil over high heat.

   

6. 6 After it boils over high heat, turn to medium heat and continue to simmer for about 10 minutes. When the meatballs float, it means they are ready. Tomatoes and lettuce can be added during this period. Tomatoes and lettuce cook relatively quickly, so don’t put them in too early.