1. After the mushrooms are washed, remove the stems, cut into pellets, and then boil the water. After the water is boiled, pour the mushrooms in and cook them.
2. Add eggs, mushrooms, soy flour, ginger rice, white pepper, salt, and coriander seeds to the meat filling, stir evenly, and then wrap into a ball
3. Boil the oil in the pot. When the oil temperature is 60%, put the meatballs made before and slowly deep fry them.
4. Put sugar and oil in the pan and fry the sugar color
5. Soak the star anise, cinnamon, bay leaf, and cumin in hot water first
6. After the sugar color is fried, pour the spices and the spice water together, then put the balls in, and slowly burn them on a low fire. After 20 minutes, get it up and put it in a bowl
7. Do not pour the remaining juice in the pot, clean up the spice impurities inside, boil it again and thicken it
8. Boil a pot of water again, boil the piaoer white to soften it, then surround the balls, and then pour the previous juice on the balls.
