1. Operation: Chop the lotus root into fine granules, mince the ginger with a knife, beat the egg with a little water in the dried starch, and stir clockwise to form a whole egg batter.
2. Pour the egg batter into the minced meat, add the minced ginger and lotus root at the bottom, add an appropriate amount of salt and stir clockwise.
3. Knead the meat into big balls.
4. Put the oil in the pot and heat until 70% hot, and fry the meatballs for about five minutes.
5. Remove and drain the oil and put on a plate for later use.
6. Fry the ginger, spring onion, and peppercorns to get a fragrant flavor after the oil in the pot is taken out, add about two catties of soup or water, and three spoons of soy sauce to boil, then change to a low heat for more than one hour.
7. After being cooked, remove the meatballs and serve them on a plate for later use.
8. Put the choy sum in the soup in the pot and cook for about one minute until cooked.
9. Remove the choy sum and put the meatballs on the plate, thicken the pot and pour into the plate and serve.
