1. Cut the soaked fungus into shreds, put it in the chopped minced meat, add minced green onion, ginger, and eggs, and mix well.
2. Put the soda biscuits in a plastic bag and crush them, put them in the minced meat, add appropriate amount of salt, cooking wine, soy sauce, thirteen incense, stir again, and marinate for 30 minutes.
3. The marinated minced meat is grouped into balls and placed in a plate for later use.
4. Pour oil into the pot so that the amount of oil is less than that of the balls.
5. When the oil temperature reaches 60% hot (that is, put a bamboo chopsticks in the oil, bubbles around the chopsticks are quickly formed), put the meatballs in and fry them, and let them roll down slowly along the side of the pan when they are placed.
6. After frying the brown, remove the meatballs.
7. Put an appropriate amount of salt, soy sauce, cooking wine, sugar, and a bowl of water into the bowl and mix well.
8. Pour the prepared sauce into the pot, add the fried meatballs, turn the heat to a low heat and simmer for 20 minutes.
9. Scoop out the simmered meatballs.
10. Add carrot shreds to the remaining soup, pour a small amount of water and starch to thicken it. Finally, pour it on the balls.
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