Seafood casserole noodles

Overview

There was a ball of dough left over from making dumplings last time, just in time to make some midnight snack.

This is the remaining dough
Roll it out thinly with a rolling pin
Use a knife to cut into thin strips and stretch the noodles while cooking
Prepare fish tofu, fish balls, shrimps, baby cabbage, green onions, ginger and tomato sauce
Grind the shrimps with cooking wine, starch and pepper, mince the ginger, cut the fish tofu and fish balls in half, divide the baby cabbage into two parts and shred them respectively
Heat the casserole, add oil, and when the oil is hot, sauté the minced ginger until fragrant
Put a spoonful of tomato sauce
Stir-fry the fish tofu and fish balls until fragrant
Pour appropriate amount of water
First put the shredded cabbage into the pot and cook
Add appropriate amount of salt to taste
After boiling the pot, cook for two minutes and add the shrimp
After boiling the pot again, stretch the cut noodles until they are long enough
Put all the noodles into the pot
Then put the shredded baby cabbage leaves in
Add a little steamed fish soy sauce to taste
After cooking for another minute, sprinkle with chopped green onion, turn off the heat, and the fragrant seafood casserole is ready. Is your mouth watering?