1. Beef and pork slices and old ginger slices (add a little old ginger to the soup) and put them together in a meat grinder and grind them out
2. Shiitake mushrooms (three), carrots, shallots, minced pepper powder, put together, beat an egg, and stir clockwise
3. Cut the loofah into slices or strips
4. Add water to the casserole and the remaining three shiitake mushrooms, cut into slices, put the remaining ginger slices in the pot and boil it with your hands, squeeze the balls with the spoon and dip the balls into the pot
5. Boil a casserole under medium-low heat for 10 minutes under water
Tips:1. The casserole can't be turned on high fire
2. Put the loofah when putting the balls
3. Don't put chicken essence to cover up the umami taste of the meat and mushrooms
4. Pre-release a picture of pigeon yam soup (it tastes very fresh)
