Braised Pork Balls with Cabbage and Shiitake Mushrooms
Overview
There are many ways to cook cabbage. But my Dabao loves this roasted meatballs. In the past, I fried the meatballs and cooked them with cabbage. It’s almost the season of showing off my flesh, so I’m also entering the season of losing weight. Today I changed the fried meatballs to boiled meatballs to reduce fat intake and taste great!
Tags
Ingredients
Steps
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Wash the cabbage and cut into large pieces. I used baby cabbage today. 100g minced pork, 5 shiitake mushrooms, remove the stems and wash.
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Slice ginger and garlic. The amount of garlic is 1-2 times more than that of ginger. A little star anise, a little thirteen spices, wash the dried shrimps and soak them in water.
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Add a little salt, light soy sauce, cooking wine, ginger powder, starch and 1 egg white to the minced meat, add a small amount of water in batches and beat vigorously in one direction.
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Pour an appropriate amount of water into the pot, bring to a boil, add the meatballs and cook until the meatballs float. Remove the floating ends, take out the meatballs and pour an appropriate amount of soup into them. Set aside.
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In the remaining water, blanch the mushrooms and set aside.
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Pour a little oil into the pot and saute ginger, garlic and star anise until fragrant.
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Add cabbage and stir-fry until water comes out.
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Pour in the meatballs and soup. Don't add too much soup, just fill it up to two-thirds of the way through the dish. And shiitake mushrooms. Add 1 tablespoon oyster sauce, cover and simmer for 3-5 minutes. The baby cabbage I used is tenderer than the cabbage, and it only takes 3 minutes to simmer.
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Finally, add an appropriate amount of salt and a little light soy sauce and mix well.
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You can sprinkle some wolfberry for decoration.
