1. Prepare ingredients
2. Wash the lotus root, peel off the skin and shred first
3. Diced again
4. Wash the yam, peel and cut the hob block
5. Place lotus root and meat filling in a bowl, add salt, 2g chicken powder, 2g pepper, rice wine
6. Put half an egg white
7. Squeeze into balls
8. Fry into the frying pan until golden brown and remove
9. Put water in the pot and put salad oil
10. Put salt and chicken powder
11. Boil the open yam and remove it after cooking
12. Put salad oil in the pot, heat up, add chopped green onion and ginger and stir fry until fragrant
13. Pour the chicken broth into the umami sauce
14. Add chicken noodles
15. Add soy sauce to a boil
16. Pour in the meatballs and yam and cook for half a minute, turn off the heat, sprinkle garlic sprouts and millet peppers to garnish
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