1. Prepare the materials
2. Ready whipped cream
3. Boil the water and simmer the bamboo fungus for 5 minutes
4. Fish up, over the cold river
5. Add oil, salt, starch, and oyster sauce to the minced pork, stir until it is sticky, cut the loofah into a hob shape, and dry the bamboo fungus to control the moisture
6. Cut bamboo fungus into small pieces of about 4cm
7. Sliced ginger
8. Add appropriate amount of water to the soup pot, add ginger slices, and cook until fish-eye bubbles are formed
9. Put oil on your hands, take an appropriate amount of minced meat, and knead it into pork balls. In this way, all the minced meat is made into meatballs.
10. Put a meatball into the stockpot if you haven’t finished making it until it’s all done. Cover the lid and cook for 3 minutes.
11. Join Zhusheng
12. Add to Loofah
13. Cover and cook for 3 minutes
14. Add salt to taste, open the lid, and let the soup cool slightly
15. Add whipped cream
16. Sheng out
Tips:1. Before rubbing the meatballs, apply some oil on your palms so that your hands will not be stained with minced meat, and the surface of the meatballs is very smooth.
2. Boil the loofah for 3 minutes. The preheating of the soup will continue to simmer the cooked loofah. If it is cooked for too long, the skin of the loofah will be left.
3. Add whipped cream after letting cool slightly
