How to make lean meat and black fungus meatballs

The preparation of lean meat and black fungus meatballs is not as difficult as everyone thinks. Prepare the necessary things first, then start following the steps, and remember to control the heat well.

1. Add chopped ginger, salt, light soy sauce and water starch to the pork filling and stir to coat.

2. Wash and chop the fungus into small pieces.

3. Add the fungus into the pork filling and mix well.

4. Wash the Chinese cabbage and cut it into 5 cm long pieces for later use.

5. Put a casserole on the fire, add appropriate amount of water, roll the meat filling into small balls and put them into the casserole.

6. After the water boils, skim off the foam.

7. After the meatballs float up and are cooked, add the Chinese cabbage and cook. At the same time, add salt and chicken essence.

Although lean meat and black fungus meatballs are very ordinary, the taste is extraordinary if you make them yourself. If you want to experience your own "extraordinariness", you will definitely start doing it right away.