1, soak dried mushrooms, string cooked vegetables in Kanto, and bring a brand for later use. Cut the peeled radish into pieces, then blanch it in boiling water until it is half cooked, remove the astringency and add a teaspoon of salt to improve the taste.

2. Go to the roots of lettuce, gently peel off the whole leaves, blanch them and put them in ice water for later use.

3. Chop the pork tenderloin into minced meat, press the tofu into a paste with a spoon, then dice the mushrooms, and add an egg, starch, tofu paste, garlic and soy sauce.

4. Throw salt, pepper powder and white pepper at a time. Stir clockwise and let stand for 5 minutes.

5. Grab a proper amount of stuffing in the palm of your hand, pour it left and right, roll it into a ball and put it on the lettuce leaves, fold the quilt and wrap the vegetable roll, and string it with bamboo sticks for later use.

6. Add boiling water to soak the dried mushrooms, sake, light soy sauce, then add the squid slices, cut the seaweed, and take out the squid slices after the soup begins to start to glug 15min.

7. If you eat alone, you can change to a small pot. You can leave seaweed at the bottom of the soup to taste and taste. If you don't like it, you can also remove the cold salad. You can put the radish in the soup first, then put the meatballs and vegetable rolls, and stir-fry according to your preference. Don't pour out the excess soup, and save it for soaking rice or cooking noodles later.