1. White radish peeled and shredded for later use
2. Chop lamb, add chopped green onions, thirteen spices, salt, very fresh and an egg white, marinate for half an hour
3. Pour an appropriate amount of oil into the pot, add green onion, ginger, and chili to fragrant
4. Pour in the very fresh soy sauce, do not stir fry, and fry for 5 seconds
5. Add boiling water
6. Pour shredded radish and bring to a boil
7. Turn the pot to low heat, squeeze the lamb into meatballs and put it in the pot
8. Carefully skim the foam, add salt, and cook the meatballs
9. Add sesame oil and turn off the heat
10. Pour the coriander
11. Stir well
12. Sheng out
