pork

verdant

energy

Eggs (of hens)

starch

five spice powder

steamed bread

salt

peanut oil

Material 2

Chinese yam

meatball

Songge

Vermicelli (made of soybean or sweet potato starch)

verdant

energy

Eight angles

coriander

salt

soybean

monosodium glutamate

vinegar

oil

Stewed yam with meatballs

Chop pork.

Add onion and Jiang Mo to the meat stuffing and beat in eggs.

Peel the steamed bread and soak it in warm water for a while.

Chop steamed bread into minced meat, add salt, peanut oil, spiced powder and other materials, mix and chop evenly.

Heat oil in the pot, knead the meat into balls by hand, and the fried skin is golden yellow and shaped.

The meatballs can be bigger, fried and steamed in the pot, frozen in the refrigerator, and taken out when eating.

Slice onion and ginger, cut parsley, cut meatballs in half, peel and cut yam into pieces.

Soak in warm water, wash, and soak vermicelli in warm water until soft.

Heat a little oil in the pot, add onion, ginger and star anise and stir-fry until fragrant.

Add Chinese yam pieces

Stir-fry with salt

Pour a little soy sauce to taste.

Add water to the pot without ingredients.

Bring the fire to a boil, turn to medium heat and stew for about 10 minutes, then add the meatballs.

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When the yam is ripe, turn down the heat and stew for a while.

Add coriander and monosodium glutamate when cooking, and add vinegar according to personal taste when eating, which tastes better.