1. Cut the meat into puree, add a spoonful of light soy sauce, a small amount of cornstarch, and cooking wine. Cut the carrots finely and stir clockwise with chopsticks.
2. Stir the minced meat into a puree for later use.
3. Boil hot water in the wok, use a low fire, rub the meat into meatballs by hand, put it in the hot water, and cook slowly over a low heat.
4. Wash and cut off the small greens.
5. Add a spoonful of oil to the pot, bring to a boil, and add small green vegetables.
6. Add a spoonful of light soy sauce to the pot, bring a small amount of salt to a boil, and add a small amount of sesame oil.
