1. Raw materials: pork, salt, soy sauce, cabbage hearts, green onions, monosodium glutamate, vegetable oil, eggs, pepper noodles, water bean powder, yellow flowers, Shaoxing wine, ginger, soup.

2. Cut half of the green onions into 3 cm long sections, and cut half of the green onions into chopped green onions; cut the ginger into ginger rice; swell the yellow flowers with warm water, pinch off the stems, and wash them clean; Clean out.

3. Wash the fat and lean pork, chop it into minced meat, add chopped green onion, ginger and rice, chop it evenly, put it into a large bowl, add eggs, water bean powder, salt, soy sauce, Shaoxing wine, etc. Mix the seasonings well.

4. Put the wok on high heat, add vegetable oil and heat it until it is 80% hot. Use a spoon to scoop the meat filling into evenly sized meatballs, put them into the oil pan and fry until most of them are dry. The water vapor will make the meatballs turn golden yellow on the outside. After the oil enters the skin, most of the oil will be decanted.

5. Add green onions, yellow flowers and Chinese cabbage and stir-fry until soft. Add soy sauce, monosodium glutamate and pepper noodles into the soup and mix well. After the meatballs are cooked through, add water and soybean flour to thicken the soup. The pot is ready.