Main ingredients: pancetta, lotus root, carrots, cabbage

Supplementary ingredients: ginger, scallion, salt, soy sauce, oyster sauce, pepper sweet potato flour, chicken essence, water starch, oil

Practice: 1. Prepare the ingredients: pancetta, lotus root, carrots, cabbage, scallion, ginger.

2. Cut the other ingredients except cabbage into pieces and put them into the meat grinder.

3. Beat it into mince.

4. Add salt, sweet potato flour, pepper, soy sauce, oyster sauce, chicken essence and oil and mix well.

5. Make into evenly sized balls and fry in a pan over low heat.

6. During frying, use chopsticks to rotate the balls to prevent them from sticking to the pan and turning black.

7. Fry until golden brown.

8. Wash the cabbage and cut into pieces.

9. Blanch in the pot, cooked and fished out on a plate and set aside.

10. balls in hot water, cover and braise the fire slowly cook for 5 to 6 minutes, the second simmering can let the balls completely cooked through.

11. After opening the lid, lift up the balls.

12. Sheng into the surface of the cabbage.

13. Add soy sauce, oyster sauce and water starch to the remaining stock and bring to a boil.

14. Pour the soup into the surface of the meatballs, all processes are completed.