How to make Pork Belly Balls and Spring Bamboo Shoot Soup - Chinese cuisine

1
Remove the spring bamboo shoots and wash them.
2
Pick and wash the Chinese cabbage and prepare the pork belly balls.
3
Cut spring bamboo shoots into hob pieces.
4
Add water to a pot and bring to a boil, blanch the spring bamboo shoots in the pot, then remove and drain the water.
5
Put the pork belly balls into the rice cooker and add appropriate amount of water.
6
Add onion and ginger.
7
Put the inner pot of the rice cooker into the rice cooker, close the lid, and turn on the power.
8
After the pot is boiled, put the spring bamboo shoots into the pot and cook together.
9
Cook until the ingredients are cooked and the power is turned off. Add salt and white pepper.
10
Add wolfberry and turn off the heat.
11
Add the Chinese cabbage.
12
Stir evenly and serve.

1. Add condiments according to personal taste.
2. The cabbage should be put into the pot after the power is turned off to ensure its fragrant taste.