1. Chop minced meat into twice the size of ordinary jiaozi, add salt, egg white and pepper noodles and stir in the same direction. If it feels too thick, add a little water and stir.

2. Wash the vegetables, cut the leaves into sections, cut the roots into oblique slices, and blanch them with boiling water respectively, so that the roots last a little longer.

3. Boil water in the pot and add two pieces of star anise and ginger. When it is 80% hot, hold the minced meat with your hands and squeeze it out of the tiger's mouth. Dig out the meatballs with a spoon in the other hand and put them in the pot, or dig them into the pot with a spoon. After the pot is boiled, put the cooked moss roots, then put the leaves, and then boil.