Dongguan-style salty soup balls

Prepare the raw ingredients and clean them thoroughly. Soak the squid tentacles and shiitake mushrooms in warm water until softened, then cut them into strips. Peel the white radish and cut it into thick sticks. Separate the napa cabbage leaves into individual pieces, and cut the green onions into sections.

Add water to the pot, then pour in squid tentacles, shredded shiitake mushrooms, and white radish strips, and bring to a boil over high heat.

Mix glutinous rice flour with salt and oil, knead into a dough with an appropriate amount of water, roll into strips and then pinch into small balls. When the water boils, make the balls while putting them in at the same time, moving quickly.

When the meatballs all float to the surface, add the cabbage hearts and salted chicken, cook for about 3 minutes, and sprinkle with chopped green onions.

Add an appropriate amount of oil and salt for seasoning before taking it off the heat.