2. Wash Jinhua ham with warm water and cut it into small pieces.
3. Wash the pork leg and chop it into meat.
4. Beat the eggs into the meat stuffing, and add salt, cooking wine, soy sauce, starch, white pepper and onion Jiang Shui.
Stir in one direction.
5. Add water to the casserole and bring to a boil. With the help of a spoon, make the meat into meatballs and cook them in turn.
6. Sprinkle ham and simmer 15 minutes.
7. Cut the roots of fresh mushrooms and wash them.
8. Bring another pot to a boil with water, blanch the mushrooms, remove and drain.
9. Add the mushrooms to the casserole and cook for 10 minutes.
10. Season with appropriate amount of salt, and sprinkle a little chopped green onion if any.