1. The skin of zucchini is relatively hard and has rough hairs, so you have to peel off the hard skin and rinse it off first.
2. Then cut the zucchini into semi-circular slices about 3 mm thick.
3. Put the right amount of water in the soup pot, boil it, add the beef balls, and cook.
4. Add slices of zucchini and cook for a few minutes. The slices become soft and begin to become transparent.
5. Finally, add a little oil and salt to taste, mix well and serve.
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