How to make casserole meatball soup - Chinese cuisine

1
Chop the fat and lean pork into minced meat, add minced onion, ginger and garlic, beat in two eggs and grasp it evenly with your hands. .
2
Stir starch, peppercorns, five-spice powder, salt and light soy sauce, and beat together with the meat filling.
3
Boil the vermicelli soaked in advance and boil some water for later use.
4
Put an appropriate amount of water into a casserole and bring to a boil over medium heat.
5
Beat the meat stuffing with your feet and squeeze it into balls one by one.
6
Put oil in the pot. When the oil is 50% warm, turn to low heat and add the meatballs.
7
Shake the handle of the pot to heat the meatballs evenly and fry them slowly.
8
The water opens and fans enter.
9
Turn on medium heat and add ham sausage and baby cabbage.
10
Cook over medium heat for five minutes. Because we are familiar with this website, it only takes five minutes. Add the appropriate amount of salt and chicken essence. Turn off the heat and add the chopped green onion and let it simmer in the pot for a while.

Don't fry these meatballs too hard. You can fry a little more at a time and just take them out and cook them when you eat them.