1. Mince pork.
2. Chop the green onion and ginger slightly, save a small portion, and continue to chop with the pork.
3. Wash the lotus roots, peel them, chop them slightly, and chop the minced meat into puree.
4. Put the meat in a basin, add salt, light soy sauce, egg whites, and pepper to stir well.
5. Spread some starch on the panel.
6. The minced meat became a ball.
7. Roll the meat ball on the starch once to coat the starch evenly.
8. Add peanut oil to the pot. When it's 80% hot, add the meatballs and deep fry until golden.
9. Scoop out and set aside.
10. Pour out the oil in the pot, leave a little oil, add green onion, ginger and pepper.
11. Pour out the oil in the pot, leave a little oil, add green onion, ginger and pepper.
12. Add enough water to enlarge the fennel and bring to a boil.
13. Add the meatballs, add salt and light soy sauce, soak the fungus and cook on high heat. Fungus is not necessary, just use the rest.
14. Close the broth to one-third and reduce to a low heat.
15. Scoop out the balls.
16. Add dark soy sauce, light soy sauce and starch to the soup to thicken (the remaining starch on the panel is fine), add a little vinegar to taste, and bring to a boil again.
17. Just pour the soup on the balls.
