Meatballs, vermicelli and cabbage

Overview

How to cook Meatballs, vermicelli and cabbage at home

Wash and cut the cabbage into sections and set aside
Add cooking wine, raw eggs, starch, light soy sauce, dark soy sauce to the meat filling, stir evenly
Put oil in the pan, shape the meat filling into the shape of small balls, and fry in the pan until the meatballs are set
Fry the small meatballs on both sides until they change color, take them out and set aside
Put oil in the pot, stir-fry the cabbage, add a little light soy sauce and dark soy sauce and continue to stir-fry
After the Chinese cabbage is stir-fried, water will appear in the pot. At this time, dig out the empty part of the Chinese cabbage in the pot, and put the fried meatballs in the middle of the Chinese cabbage
Next to the meatballs, put the soaked vermicelli in the cabbage
Cover the pot and let the meatballs and cabbage absorb the water and soup from the cabbage
After about 10 minutes, the cabbage vermicelli will become tender and the meatballs will absorb a lot of soup. You can add salt and chicken powder and turn off the heat.