Assorted Meatball Casserole

Overview

The temperature has dropped in many places in the past few days, and it is even colder in the south. I made a hot casserole at noon and felt warm all over after eating it. If you like spicy food, you can add a little chili oil to make it taste better.

Tags

• hot dishes
• old man
• winter recipes
• banquet dishes
• chaoshan cuisine
• lunch
• baby cabbage
• cooking wine
• enoki mushroom
• ginger
• kelp knot
• lao doufu
• pigskin
• pork stuffing
• quail eggs
• water chestnut
• chopped green onion
• fans
• pepper
• salt

Ingredients

Steps

1. 1 Wash the old tofu and cut into slices about 1cm thick.

   

2. 2 Add to pan and fry until golden brown on both sides.

   

3. 3 Cut into small pieces with a diagonal knife and set aside.

   

4. 4 Add cooking wine, chopped green onion, and pepper to the pork filling and beat until stiff and elastic.

   

5. 5 Peel, wash and chop water chestnuts.

   

6. 6 Add the chopped water chestnuts to the meat filling, add salt and mix well.

   

7. 7 Boil the quail eggs, peel them and wash them.

   

8. 8 Wash the other side dishes separately, break the baby cabbage into large pieces; tear the enoki mushrooms into pieces; wash the pig skin and kelp and set aside.

   

9. 9 Take an appropriate amount of meat filling, beat it back and forth a few times with your left and right hands, and then roll it into a round shape.

   

10. 10 Add about two-thirds of the water to the casserole. After boiling, add ginger slices and cooking wine. Reduce the heat slightly and add the meatballs.

    

11. 11 Cook until meatballs float and skim off foam.

    

12. 12 Add kelp knots, fried tofu, quail eggs and pork rinds and cook for about 5 minutes.

    

13. 13 Add enoki mushrooms, baby cabbage and vermicelli, bring to a boil and turn off the heat.

    

14. 14 Add salt to taste and mix well.