1.

Preparation materials: pork filling, egg, green onion, ginger, mushrooms, seasoning: salt, sugar, vegetable oil, soy sauce, soy sauce, oyster sauce, abalone sauce, sesame oil, cooking wine, pepper, starch

2.

Shredded green onion and ginger

3.

Pork filling with 1 egg

Shredded mushrooms, finely chopped green onions, ginger, salt, sugar, soy sauce, soy sauce, oyster sauce, sesame oil, cooking wine, meat mixture stirred until the meat mixture on the strength of the sticky

4.

Eggs in a pot of cold water, water boiled and then boiled for 7 minutes to remove the egg shelling to be used

5.

Hands wetting hands with water, the egg wrapped into the meat filling, alternating between left and right hand slamming, the

Hot oil in a frying pan, fry the meat rounds on high heat first, then turn to medium-low heat and fry until the surface is golden brown

7.

Fried rounds stand by

8.

The bottom of the greens with a cross-hairline knife

9.

The water pan is filled with a little vegetable oil and a little cooking oil, then the water is poured into the water. Add a little vegetable oil and salt to the pot of boiling water, and scald the vegetables until they are raw

10.

Add water to the pot, and cook the fried meatballs, green onions, ginger, salt, sugar, soy sauce, soy sauce, oyster sauce, pepper, and abalone sauce

11.

The fire boiled, then turned to a low heat and simmered for about 30 minutes to the soup is almost dry, and then put the lion's head and the quail eggs, and then the rest of the soup in the pot. Use water starch to thicken the sauce, and pour the thickened sauce over the vegetables. Serve it while it's hot