Main Ingredients:
Ground Pork: as needed; Chinese Yam: as needed; Pig Skin: as needed; Kelp Knots: as needed; Quail Eggs: as needed; Baby Bok Choy: as needed; Enoki Mushrooms: as needed; Bean Vermicelli: as needed; Firm Tofu: as needed.
Seasonings:
Cooking Wine: as needed; Salt: as needed; Ginger: as needed; Green Onion: as needed; Ground Pepper: as needed.
Taste: Savory; Cooking Method: Boil; Cooking Time: Ten Minutes; Difficulty: Easy.
Detailed Steps for Cooking Meatball Assorted Claypot
Rinse the firm tofu, cut into slices about 1cm thick.
Fry until both sides are golden brown.
Cut into small pieces at an angle and set aside.
Add cooking wine, green onion, and ground pepper to the ground pork, mix until elastic and firm.
Peel and chop the Chinese Yam.
Add the chopped Chinese Yam to the ground pork, add salt and mix well.
Cook the quail eggs, peel and rinse.
Rinse the other ingredients, break the baby bok choy into large pieces, tear apart the enoki mushrooms, rinse the pig skin and kelp and set aside.
Take a portion of the ground pork, slap it back and forth between your hands a few times, then roll into a ball.
Add about two-thirds of water to the claypot, bring to a boil, add ginger slices, cooking wine, reduce heat slightly, and add the meatballs.
Cook until the meatballs float to the surface, skim off any foam.
Add kelp knots, fried tofu, quail eggs, and pig skin, cook for about 5 minutes.
Add enoki mushrooms, baby bok choy, and bean vermicelli, bring to a boil, then turn off the heat.
Season with salt, mix well.
