Raw materials:

Pork fat, lean meat (1:4) 500 grams

Accessories:

Mushrooms 10 grams, asparagus 10 grams, 100 grams of eggs. 10 grams of green onion, 10 grams of ginger, 15 grams of soy sauce, 20 grams of shaoxing wine, 15 grams of refined salt, 5 grams of peppercorns, 5 grams of star anise, 15 grams of monosodium glutamate, 25 grams of wet starch, 25 grams of peanut oil.

Practice:

(1) cut 0.3 cm of pork fat, lean meat into fine mushrooms, put into a bowl, add eggs, onion and ginger, wet starch, soy sauce, shaoxing wine and mix well to make four consistent size of the meatballs standby (2)

mushrooms, bamboo shoots cleaned and evenly cut into slices, frying pan into the peanut oil, on the medium heat into the meatballs, fry until golden brown, and then remove. Fry until golden brown and fish out. Into the bowl add soy sauce, wine, pepper, star anise, broth into the cage with high heat and steam for 30 minutes out, placed on a large plate

(3) the original soup decant into the pot, add slices of asparagus, mushroom slices, with a high fire boil, put monosodium glutamate, green onion oil and mix, thickened with wet starch, poured on the nine can