1, raw materials: 300 grams of beef shank meat, 50 grams of eggs, 100 grams of green onions, 150 grams of carrots, 200 grams of potatoes, 2000 grams of beef broth, half a piece of spices, 1 dry red pepper, salt, pepper, monosodium glutamate, vegetable oil in moderation.

2, the beef washed and cut into pieces, 100 grams of green onions peeled, and beef together with a stringer twice, and then chopped with a knife again, into the basin, add salt, vegetable oil, pepper, monosodium glutamate, eggs, mix well, add 150 milliliters of water, with pouring with the churning, and into the puree.

3, to the soup pot in the water to boil, with the hands of the meat mixture into balls, into the boiling water pot. When the meatballs float and boil, put the meatballs into cold water to wash off the foam, put them into a colander and drain.

4. Peel the carrots and scallions, wash and cut into small cubes; peel the potatoes, wash and cut into small pieces.

5, frying pan on high heat, pour vegetable oil, burned to fifty percent of the heat into the carrots, scallions, diced, and then into the leaves, pepper, dry red pepper, stir fry until the vegetables are cooked, into the beef broth, salt, seasoning the taste. Put the potatoes into the pot to cook to nine mature when the meatballs into, boil, change to a small fire to cook a little, and finally add monosodium glutamate can be.