1. Wash the sweet potatoes, cut into pieces and cook them in a water pot. I pressed them for 8 minutes.
2. After the sweet potatoes are cooked, remove them and place them in a large container.
3. Pour a few cups of sweet potato powder in, and then use a cutting board to mash the sweet potato pieces while it is hot.
4. After the sweet potatoes are not hot, they start to knead the sweet potatoes into a ball with their hands.
5. Wash seaweed and sea oysters in advance, put in drained water, slice the tenderloin, and cut the squid into small cubes (usually add seaweed, sea oysters and tenderloin, I like squid, so I add some; the tenderloin is also ground into minced meat); Add some salt and MSG to the seaweed; add salt, MSG, and light soy sauce to the sea oysters, loin and squid;
6. Take a small ball of sweet potato ball and slowly spread it out into an oval bowl shape by hand (I'm not good at it (*^__^*) hee hee...)
7. Add seaweed, sea oysters, tenderloin and diced squid one by one.
8. Just seal the balls and round them.
9. After the meatballs are all wrapped, stir-fry the chives and cabbage in oil, then add water. After the water is boiled, put the meatballs down, cover and cook for 10 minutes, then add some fine rice noodles to the pan, boil it again and add some seasonings to taste. Up.
