2. Chop the onion and ginger.
3. Wash the mushrooms, remove the roots, and peel and wash the water chestnut.
4. Cut the mushrooms into fine grains and chop the horseshoes.
5. 40 grams of bread crumbs.
6. Add some vegetable oil and salt when the rape is blanched, cool and squeeze out the water, insert a medlar in the root and surround the plate.
7. Put minced meat into a container, add proper amount of refined salt, cooking wine, soy sauce, clear water, monosodium glutamate and sugar, and beat well. When the minced meat is sticky, knock in the eggs, add bread crumbs, minced water chestnut and minced mushrooms and stir well for later use.
8. Divide the prepared meat stuffing into four equal parts, dip your hands in clear water, take one part, hold it with your hands and pat it so that the meatballs are out of the air, put it on a plate, and fry it after four parts.
9. When the pot is heated to 60% heat, the meatballs are slowly fried and often turned over to avoid frying. Take out the meatballs when they are golden yellow and control the oil. Take another pot, add appropriate amount of water, light soy sauce, dark soy sauce, monosodium glutamate, refined salt, cooking wine and white sugar to boil, add 4 balls to boil over medium heat, and stew for 6 minutes. When the soup becomes sticky, pick up the pot and put the meatballs on the plate beside the pot. Hook the slightly thick soup in the pot, pour sesame oil on the meatballs and serve.
10. Dinner.