1, mutton stuffing 250g. Wash and shred the green radish for later use. Rinse the wide powder for later use.

2, Jiang Mo half soaked in water and half directly put into the stuffing.

3, stuffing; Add white pepper, onion, half Jiang Mo, oyster sauce, sweet noodle sauce, soy sauce, sesame oil, a little starch, a whole egg, 2 tablespoons cooking wine and appropriate amount of salt to start filling.

4. Add water to the bottom of the pot, add 2_, add the remaining Jiang Shui, and cook shredded radish on low heat.

5. After a small fire, the mutton balls are boiled and the powder can be widened.

6, the bowl can be eaten.