1. Mix the tofu, egg whites, salt, chopped carrots, pepper and salt,
2. Use a spoon to crush the tofu,
3. Stir in one direction evenly,
4. Heat the pot, (put a chopstick down, and there will be small bubbles around the chopsticks)
5. Make the meat-wrapped paste into a meatball shape and put it in the oil pan. (Don’t stir it in the middle, or it will break.)
6. Fry it until the surface is golden, pick up and drain the oil, set it aside for later use,
7. Add a small amount of water to the starch and mix thoroughly,
8. Pour the meatballs into the liquid mixture of dark soy sauce, sugar, pepper and salt,
9. Bring the high heat to a boil, turn to a low heat, and slowly simmer until the soup is almost gone and turn off the heat.
10. Pour the water starch in,
11. Stir evenly,
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