Chop pork fat and thin according to the proportion of notoginseng, add cooking wine, salt, oyster sauce, soy sauce, pepper, ginger foam, a little sugar, then add an egg, then add carrot, mushroom, add a little starch or bread crumbs, stir in one direction, then repeatedly beat the meat stuffing to make the meat strong. Then divide into four parts and rub the balls and wrap them with a thin layer of starch. Put more oil in the pan, put it into the pan when it is 60% to 70% hot, fry it slowly over a small fire, and take it out when it is yellow.

Add oil to the pan, stir-fry ginger slices and scallion segments, heat water, add raw soy sauce, old soy sauce, cooking wine, star anise, geraniol leaves, sugar (a little), add fried balls, boil the soup over high fire, and simmer slowly for 40 minutes over low fire.

Cut one small green vegetable into four pieces, take it out with boiling water, and set it on a plate.

The stewed balls are shoveled out and put on a plate. Add some starch to the remaining soup and collect the thick juice over high heat.

The juice is poured on the balls, and the four-happy balls with all colors, flavors and flavors will be fine.