How to make Spring Vegetables, Meatballs and Bean Curd Stick in Pot

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  1. Wash and cut spring vegetables into one-inch lengths and set aside

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  2.Cut cross cuts on the meatballs, cut the bacon into thin slices and set aside.

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  3. Cut the ginger into shreds and cut the garlic into large pieces and set aside

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  4.Put oil into the pot and lightly stir-fry the bacon

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  5.Add spring vegetable meatballs Add yuba, shredded ginger, garlic and water just enough to cover the pot.Add chicken essence and bring to a boil over high heat, then simmer over low heat for 25 minutes

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  6.Add salt and stir evenly, then take it out of the pot and serve until the spring vegetables are soft and fragrant