Ingredients: 500g pork, 50g green onions, 10g ginger, appropriate amount of salt, appropriate amount of pepper powder, 1 tablespoon light soy sauce, 50g peanut oil, appropriate amount of vermicelli, appropriate amount of fungus.

Steps:

1. Beat the pork into a puree, add green onion, ginger and salt, add light soy sauce, and stir in one direction.

2. Soak the vermicelli and fungus in advance, chop into pieces, add the meat filling, and continue to stir.

3. Add an egg and mix.

4. Hold the meat paste with your hands and squeeze out the meat balls, scoop them up with a spoon, and put them into a pot of boiling water.

5. Boil and the water balls are ready.

6. Add green vegetables, fungus, seasoning and serve.