1. Add the lamb stuffing to the above ingredients and stir evenly
2. Add the eggs and continue to stir
3. Wring until it feels sticky, let it go for 10 minutes
4. Shredded radish, a handful of fans
5. Bring the water to a boil in a casserole, and then reduce the fire to the balls, so that the balls will not fall apart
6. Boil the meatballs on a high fire. When the meatballs float up, skim the foam
7. Add vermicelli and carrots
8. Cover and simmer for a while, add salt and white pepper according to your taste, and stew the radish until it is soft, add coriander, and turn off the heat.
