Main Ingredients:
Chinese cabbage: half a head; Cilantro: some; Hot pot meatballs: some.
Additional Ingredients:
Bean curd skin: some; Enoki mushrooms: some; Vermicelli: a little; Corn oil: some; Green onion: some; Sichuan peppercorns: some; Hot pot base: some; Salt: some; Light soy sauce: some; Garlic: some.
Flavor: Spicy; Cooking Method: Boil; Time: Twenty minutes; Difficulty: Easy.
Detailed Steps for Cooking Chinese Cabbage and Cilantro Hot Pot Meatballs
Prepare the Chinese cabbage.
Wash the cilantro and cut it in half.
Prepare various hot pot meatballs.
Soak and shred the bean curd skin.
Slice the enoki mushrooms thinly.
Heat oil in a pot, sauté green onion, ginger, garlic, and Sichuan peppercorns until fragrant.
Add hot pot base.
Fry until the oil turns red.
Pour in some boiling water.
Add a little vermicelli and bring to a boil.
Add hot pot meatballs and sliced enoki mushrooms.
Cook until the meatballs float to the surface.
Add Chinese cabbage and bean curd skin.
Cook until the Chinese cabbage is tender (cook longer if you prefer it softer), season with salt and light soy sauce.
Add cilantro.
Stir-fry, then turn off the heat and serve.
Finished product.
Finished product.
