Seasoned Minced Meatballs with Chinese Cabbage From the Steamer

For the minced meatballs, peel the ginger and garlic and press through the garlic press. Knead with minced meat, 5-spice powder, cinnamon and 2 tablespoons soy sauce, season with salt and form about 32 balls.

Clean carrot and cut into fine sticks. Clean Chinese cabbage, divide into leaves, wash and drain well. Spread in a perforated cooking container, put minced balls on top and cook (at 100°C 6-7 minutes).

Put the noodles with salt in an unperforated cooking container. Pour enough water to cover the pasta. Add to the minced meatballs in the steamer and cook (at 100°C for 6-7 minutes).

Drain the noodles in a colander. Serve in bowls with cabbage, carrot and minced meatballs and soy sauce.

Preparation Tip:

You can get Chinese 5-spice powder in a well-stocked supermarket or Asian store. It usually contains a mixture of five of the following spices: Anise, fennel, star anise, cinnamon, coriander, pepper and cloves.

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