Accessories: pepper, five-spice powder, salt, onion and ginger paste, chili according to their own taste can be put or not put.

Methods/steps:

1. Peeled green beans soak for a day until the hair, washed into the blender into the green bean paste, here you should add the right amount of flour, one is to make it thickened, easy to form, and the second is the texture of the more solid (I didn't dare to add the last remaining a bit of paste when I added).

2. Add pepper, salt, a little five-spice powder and chili powder to the mung bean paste. I think the pepper powder I bought is not fragrant enough, and I grind my own pepper and chili powder.

3. Add the onion and ginger paste, and then to stir vigorously, I stirred for 15 minutes.

4. Start a frying pan, ready to drain the oil next to the spoon, should have been squeezed out by hand to a ball, my paste is too thin, can only be scooped out with a small spoon, the first deep-fried until the balls are cooked through the floated, fish out and let cool.

5. Look closely at the pills, like a big-headed tadpole baby. When the balls are cooled down, they will be reintroduced into the hot frying pan and deep-fried until they are browned.

6. Fry out the same night to hurry to do a hot and sour balls soup, or else all be dry eaten. Seaweed, mushrooms, fungus, vermicelli all soaked and washed, into the frying pan fried flavor.

7. Add water and boil plus pills to cook through, sprinkle celery chopped bowl open to eat.

7.