Exercise:
1. Wash mushrooms, remove pedicels and squeeze out water. Wash the pork belly, chop it into minced meat, put it in a bowl, add eggs, chopped green onion, Jiang Mo, soy sauce 10g, monosodium glutamate 1g, wet starch 10g, and salt 1g, and mix well to form a meat paste.
2. Stick 20g of wet starch (starch15g with water) on the mushrooms one by one, squeeze the minced meat into small meatballs and put them on the mushrooms, and then apply 20g of wet starch (starch15g with water).
3. Put the wok on the fire, add sesame oil and heat it. Put the mushroom balls in the oil pan one by one and fry until golden brown.
4. Put the fried mushroom meatballs (meat up) into the bowl one by one, add 100g of soup, steam the bowl for 5 minutes, take it out, pour out the soup and turn over the dish.
5. Pour sesame oil into the original wok, set it on fire, pour the soup of steamed meatballs, add sparerib soup 100g, soy sauce 15g, monosodium glutamate 1g, refined salt 2g, white sugar, cooked lard and wet starch 10g (starch 5g with water) and boil.