2. 1 tablespoon soy sauce, 1 teaspoon light soy sauce, 1 teaspoon yellow wine, 1 teaspoon sesame oil, 1/3 teaspoon sugar, 1/3 teaspoon salt, 30ml water, 1 tablespoon watercolor starch.
3. Chop the scallions and ginger, and peel and chop the carrots. Add yellow wine, 5ml soy sauce, 2ml dark soy sauce, 1g salt, chopped green onion and ginger, and egg and stir well, then add 30ml water and stir until the meat is strong.
4. Add bean curd, grated carrot and mix well, finally add sesame oil.
5, a thin layer of oil on the palm of the hand, take a small group of meat from the tiger's mouth part of the extrusion of the balls, back and forth in the palm of the hand fell a few times, so that it is better into a ball, all the pills are done, cool water in the pot, boil over high heat, cook until the pills floated up to maturity, and then removed and drained.
6, add chicken broth to the pot, put the remaining 10ml of soy sauce, 3ml of dark soy sauce, 1g of salt, 2g of sugar into the soup and stir well. Finally, add the meatballs and cook over medium heat for 3 minutes, then turn up the heat and drizzle in the water starch to thicken the soup.