1. Ingredients: 200 grams of mutton, 1/4 large Northeastern carrot, and 1 egg.

2. Ingredients: appropriate amount of green onions, minced ginger, cooking wine, light soy sauce, pepper, and salt.

3. Chop the mutton into puree, add green onions, minced ginger, and eggs. Stir in one direction while adding a little water. Add cooking wine, light soy sauce, pepper, and salt and stir vigorously in one direction.

4. Cut the radish into thick shreds and soak the vermicelli in warm water until soft.

5. After the water in the pot boils, add shredded radish, boil the water again and add a little salt and continue to open the lid and cook the radish.

6. Reduce the heat to low, squeeze the meatballs into the pot one by one with the tiger's mouth, skim off the foam, and cook for two or three minutes.

7. Add the vermicelli, continue to cook for two or three minutes, and add a little salt to taste.