1. Buy back the lamb stuffing, add salt, thirteen spices, umami soy sauce, water, and sweet potato starch in one direction and beat them into a viscous shape, then add the chopped green onion and ginger and continue to mix well
2. Stir the stuffing and set aside
3. Pour wide water into the pot to boil, squeeze the stir-fried meat filling out of the meatballs by hand and put them into the pot. Do not touch the meatballs at this time. Hold the floating powder first. As the temperature rises, the meatballs float automatically. Floating and touching the balls will disperse and lose their shape.
4. Add carrot shreds after the meatballs float
5. Then boil the carrot shreds until they are cooked, sprinkle with coriander, and serve.
Tips:1. The floating end should be kept quiet, otherwise it will affect the taste and have a bloody smell.
2. It must be the red-skinned radish in the north. I personally think that other radish stewed lamb is not as delicious.
