1. Prepare 400 grams of half-fat and half-lean pork stuffing.
2. Add chopped shiitake mushrooms to the meat filling (soak the shiitake mushrooms in advance and chop them)
3. Then add cooking wine, light soy sauce, half a tablespoon of salt, starch, pepper and egg liquid, and stir the chopped green onion in one direction until it is gelatinous.
4. Divide into 6 portions and rub round by hand.
5. Put an appropriate amount of oil in the pot and heat until 80% hot, and fry each meatball until the surface is golden and remove.
6. Remove the fried meatballs.
7. Leave the bottom oil in the pot and sauté the ginger slices and star anise, pour in the right amount of light soy sauce, sugar, and a small amount of old extract.
8. Then add 2 to 3 bowls of water and bring to a boil. (You can try the saltiness of the sauce first)
9. Put in the balls and cover tightly, simmer over medium heat to taste, and finally open the lid and use high heat to collect the sauce until thick and turn off the heat.
10. Cut the broccoli well, boil the broccoli in a pot and scald the broccoli before putting it on a plate.
11. Finally, the meatballs and the soup are served on a plate.
