The difference of carrot and mutton stuffing is due to the problem of material formula.

The proportion of ingredients should be 200g mutton, northeast carrot 1/4, egg 1, onion, Jiang Mo, cooking wine, soy sauce, pepper and salt.

Specific practices are as follows:

Chop 1 mutton into mud, add onion, Jiang Mo and egg, add a little water and stir in one direction, add cooking wine, soy sauce, pepper and salt and stir in one direction;

2 Cut the radish into thick shreds and soak the vermicelli in warm water;

3 After the water in the pot is boiled, add shredded radish, add a little salt to the water and continue to open the lid to cook radish;

4 Turn off the fire, squeeze the meatballs into the pot one by one with a tiger's mouth, skim off the floating foam and cook for two or three minutes;

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