The first step in the preparation of raw materials: 1. fresh pork 300 grams of meat, 200 grams of pork, mutton 15 grams of suet all the above ingredients, put into the meat grinder stranded into a paste poured into the basin. 2. eggs into two, 6 grams of ginger, 4 grams of refined salt, 3 grams of flavor powder, 3 grams of chicken essence, 3 grams of thirteen spices Wang Shouyi, dry steamed bread with a tool rolled into a fine powder, and then sieve through a tool to remove the dregs of the residue left powder to go to 100 grams or so, then with a tool clockwise mixing evenly and vigorously, then with a tool to remove the powder to go about 100 grams. Then use the tool to mix well clockwise and on the strength.

The second step cooked production:

1. net pot on the fire into the salad oil boiled to 50 percent hot, with the hand to mix the filling evenly squeezed into about 20 grams of meatballs, small fire deep-fried until the surface of the golden maturity can be.

2. Fish out and control the oil.

3. Stewed meatballs: net pot on the fire into the salad oil burned to 50% hot, put ginger 5 grams, anise 2 grams, cinnamon 2 grams, 2 grams of leaves, chili pepper section appropriate amount of stir-fried until fragrant. Put into the oil control meatballs, in the pure water did not exceed the meatballs, put the appropriate amount of soy sauce, monosodium glutamate 2 grams, 2 grams of chicken powder, salt, Changsheng eighteen incense 3 grams of seasoning, and then large fire boil, small fire slowly simmering out of the aroma, and finally a large fire to collect the juice. Then the bowl into the seasonal vegetables, after the meatballs and soup together can be poured to go dishes.