1. Add the eggplant meat filling to an appropriate amount of dry flour.
2. Sprinkle an appropriate amount of starch.
3. Add thirteen incense.
4. Add salt.
5. Pour the salad oil to seal the surface of the meat filling without stirring.
6. Heat the oil pan.
7. Take the minced meat into a ball shape and put it in the pot.
8. The decoction process requires constant addition of bright oil, between each ball.
9. Squeeze the balls with a spoon on one side.
10. Fry on one side until golden brown and turn it over.
11. Fry both sides and put them on a plate for later use.
12. Carrots, green onion and ginger slices.
13. Put the bottom oil in the pot and put it into the saucepan with auxiliary materials.
14. Add a small amount of water.
15. Add a small amount of soy sauce.
16. Add salt.
17. Add MSG.
18. Add appropriate amount of mineral water.
19. Pour the balls into the pot.
20. Bring the lid to a high heat and then change it to a low heat to make the soup pour into the meatballs.
21. After the balls are slightly penetrated, add an appropriate amount of water and starch to collect the juice.
22. Add an appropriate amount of bright oil to the spoon to increase the brightness.
23. Serve out of the pan and place it on the sideline of the pan.
