1. Dice the venison and fatty pork into puree, change the black fungus, green onions, and ginger with a knife, boil water in a small pot, and scald the rapeseed to remove it for later use
2. Pour chicken broth into the soup pot, put onion and ginger on high heat and start to cook. While the soup is boiling, make the meatballs and add a little salt to the meat filling.
3. Add cooking wine and dark soy sauce
4. Add starch and stir well to make balls
5. After the soup is boiled, put the balls in the dough and add the black fungus
6. After the soup is boiled again, remove the foam, turn to a low heat, add a little salt to taste, wait until the balls are fully surfaced, and add the hot rapeseed.
