Warm up in winter, blanch balls with wax gourd(dong ji nuan shen dong gua cuan wan zi )

Warm up in winter, blanch balls with wax gourd

Introduction:

"It's a good dish to warm up and nourish in winter."

Production steps:

Step 1: pork 500g

Step 2: after mincing pork, add a little starch, soy sauce, five spice powder, cooking wine, salt, onion and ginger powder;

Step 3: carrots, parsley

Step 4: knead the pork stuffing into small round balls and set aside;

Step 5: cut wax gourd and set aside;

Step 6: add appropriate amount of water into the pot, add 2 pieces of ginger and some large ingredients;

Step 7: put the meatballs into the water after boiling;

Step 8: after boiling for about 10 minutes, put in the vermicelli;

Step 9: add wax gourd again;

Step 10: add carrots;

Step 11: cook for about 5 minutes and add a little parsley;

Step 12: put it in a bowl.

Materials required:

Pork: 500g

Carrot: right amount

Wax gourd: moderate

Ginger: right amount

Cooking wine: moderate

Five spice powder: appropriate amount

Scallion: right amount

Salt: right amount

Soy sauce: moderate

Starch: right amount

Coriander: moderate

Large material: moderate amount

Vermicelli: right amount

Note: preparation must be done well.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Dong Ji Nuan Shen Dong Gua Cuan Wan Zi