2. Chop the meat slowly and add chopped green onion for later use. Don't bother. Minced meat is more delicious than minced meat.

3. Chop mushrooms and horseshoes, and chop them evenly with meat stuffing.

4. Put the minced meat into the seasoning basin, add water and beat well in one direction.

5. Peel the steamed bread and crush it.

6. Put the crushed steamed bread powder into a seasoning basin, and add an egg, proper amount of starch and seasoning.

7. Stir the minced meat and seasoning evenly again.

8. Bring disposable gloves and make the meat into big meatballs for later use.

9. Put enough oil in the pot. When the oil gets hot, add the meatballs. The meatballs should be fried one by one. Pay attention to controlling the oil temperature, not too high, because the meatballs are big and not easy to mature, so as to avoid external coke and internal heat.

10. Cook the meatballs for at least 30 minutes, depending on the soup collection and meatballs. The soup becomes less, the meatballs become moist, and it is ok. Thicken a little starch water, put it in a wok, and when the soup boils, pour in bright oil and take it out.