1. Carrots, broccoli, diced, cooked and fished out.
2. The potatoes are sliced, steamed, and ground into a puree.
3. Add the diced vegetables, beat an egg, a little flour, and some pork floss powder to taste.
4. Stir well and put it into the piping bag.
5. Squeeze them into the pot one by one, and they will be cooked when they float up. Remove and drain. It can be paired with tomato sauce.
