紹菜肉丸冬粉 Mungbean Noodles with Pork Meatball and Napa Cabbage in Soup

自製豬肉波波, 絕不含防腐劑, 製法簡單, 你都試下整啦!~^^


e 隻濶條冬粉夠彈牙, 煮耐 d 都唔會爛, 唔錯唔錯!~ ;P

材料:
絞豬肉、紹菜、冬粉、雞湯、榨菜、蝦米、薑、水、豉油、糖、鹽

做法:
1. 紹菜切段洗淨。 豬肉用豉油、糖、鹽醃一會, 加少許水撈匀備用。
2. 水半煲加兩片薑, 加適量雞湯和蝦米煮滾。 豬肉用兩隻匙約略弄成圓形球狀一一放水中煮幾分鐘。
3. 冬粉、紹菜同放水中一齊煮一陣搞掂加少少豉油&榨菜, 食得!

備註:
- 醃絞豬肉整豬肉波波嘅醃料可以重手 d d, 因為煲下煲下會淡味左.
- 冬粉好索水呀, 所以起煲 d 水多少少都無緊要呢!~

Ingredients:
ground pork
napa cabbage
mungbean noodles
chicken broth
preserved veggies (pickled mustard greens)
tiny dried shrimp
ginger
water
soy sauce
sugar
salt

Directions:
* Cut napa cabbage into strips, and rinse.
* Marinade ground pork with soy sauce, sugar and salt. Combine with a little bit of water. Set aside.
* In a medium pot, bring to a boil half pot of water with a bit of chicken broth, two slices of ginger and some tiny dried shrimps.
* Shape the ground pork into balls by using two spoons, drop into pot one by one and cook for a minute or two.
* Add napa cabbage and mungbean noodles, cook until well done. Add some soy sauce and preserved veggies. Ready to serve.