Chowder

Overview

The characteristic of stew is that the vegetables are rich and varied, but each has its own taste, color and shape, although they are all mixed together. But the colors are rich and never monotonous. Although it is not avant-garde, it is very honest and honest!

Ingredients

Steps

Prepare beef filling, add green onions, minced ginger, pepper powder, salt and eggs and stir.
Add starch and stir evenly, ready to make meatballs.
Add oil to the wok, heat the oil, roll the beef filling into balls and fry in the pan until cooked.
Break the eggs into a bowl, add salt and mix well.
Heat the wok and brush with a little oil.
Turn down the heat and pour a tablespoon of egg liquid into the pot. When the surface of the egg skin has not solidified, add the filling (add onion, ginger, oyster sauce, salt, sesame oil to the pork filling, stir evenly)
Use chopsticks to flip up half of the filling to cover it, seal the sides tightly with chopsticks, and turn over to fry.
Prepare the egg dumplings one by one and set aside.
Prepare fish balls and fish tofu.
Prepare vermicelli and soak it in cold water until soft.
Cut the tofu skin into wide strips.
Tie the tofu skin into knots.
Take out the frozen tofu and soak it in cold water.
Fresh tofu slices.
Prepare Chinese cabbage leaves.
Finely chop the green garlic and coriander.
Prepare chicken stock.
Put the cabbage into the bottom of the pot, add the vermicelli, and then arrange the fish balls, meat balls, egg dumplings, tofu knots, frozen tofu, fresh tofu, salt, and pepper in order.
Simmer over low heat for 15 minutes. Finally, sprinkle with green garlic and chopped coriander.

Overview

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Ingredients

Steps