pepper powdermix well,,Carrotcut into small cubes, peel the lotus root and chop it into fine pieces (if you prefer a crisp texture, cut it into small cubes), ginger chopped finely.

2.3. Pour the chopped carrots and lotus roots, as well as the ginger paste, into the meat mixture, add cornstarch, and mix all ingredients in one direction until firm.4. Grease your hands with oil, shape the meat filling into a large meatball, set aside.

5. Put half of the water in a sandpot (the water should cover two-thirds of the meatball), add two slices of ginger, bring to a boil, then put the meatball into the pot and cook over medium-high heat for about 25 minutes.

Afterwards, remove the meatball with a slotted spoon.

6. Blanch the small vegetables in the meat soup (add some salt and oil), drain and place them on a large bowl.Then put the meatball on top of the vegetables, pour over some of the broth, and serve.

TipsIf you don't care about the presentation, replace the small vegetables with