condiments

Eggs, carrots, salt, cooking wine, onion ginger, pepper.

working methods

1. Wash and chop carrots, dig out melon balls with a ball digger, naturally thaw sheep's buttocks and chop them into powder; Crush ginger, soak it in onion water, and squeeze out juice by hand.

2. Add salt, pepper and eggs to the minced mutton and stir in one direction.

3. Add about100g onion Jiang Shui in batches, stir vigorously until the meat is thick, add carrot powder and stir evenly.

4. Put water, onion and shredded ginger into a pot, knead the mutton into balls by hand and put them into a cold water pot; After all the meatballs are cooked, cook them on medium heat until they float on the surface and take them out immediately.

5. Boil the soup with oil filter paper to remove oil slick and impurities, and then cook the winter melon balls until they are translucent.

6. Cook mutton balls, season with salt and pepper, and sprinkle with coriander.