1. Wash Shanghai Green, cut open, and drain
2. Cut the beef balls in half and make a cross
3. Cut ginger into strips, cut green onion into sections, minced garlic is with beef balls
4. Stir the ingredients in hot oil, add green vegetables and stir fry
5. Add beef balls, add water to submerge the ingredients
6. Bring to a boil over high heat, collect the juice
7. Loading
Tips:①For beef balls, use hind leg meat\n②Receive the juice quickly, otherwise the vegetables will grow old\n③When placing the plate, put the vegetables first, then the meatballs and finally pour the juice\n④It is better to eat with rice
