1. 300 grams of tofu, 200 grams of pork filling, 6 water chestnuts, 3 dried shiitake mushrooms, 1 tablespoon of shrimp skin, and appropriate amount of green garlic.

2. Put the tofu into a deeper container and crush it with the back of a spoon. Make sure it is pressed into a fine paste.

3. Chop the meat filling with a knife and put it into a tofu container.

4. Peel the water chestnuts, wash them, smash them into fine pieces and add them to the tofu.

5. Add chopped green onion, salt, thirteen spices and 3 tablespoons of stock and stir evenly in one direction.

6. Add 2 tablespoons of dry starch and beat in the same direction for 5 minutes until it is firm. You can take a small ball of stir-fried tofu and put it into boiling water. Cook it for a while and it will still float. Once it rises, it's ready to be whipped.

7. Put the broth or water into the pot, add shiitake mushrooms and dried shrimps cut into small pieces, bring to a boil, then turn down the heat and keep it slightly open but not boiling

8. Prepare a bowl of water Put it aside. When making meatballs, wet your hands in water to make the meatballs to make the meatballs smooth and non-sticky. You can wash your hands with water from time to time.

9. While the meatballs are being cooked, put them into the pot. When all are done, turn on the heat and bring to a boil. The meatballs will float to the top. Add salt and pepper to taste. Cook for another 2 minutes and then turn off the heat.

10. Turn off the heat and sprinkle in chopped garlic sprouts or chopped rapeseed, chives, flowers and coriander, then add sesame oil and mix well. If you like to add chicken essence, you can also add some chicken essence.