With makings
| Pork | 500 grams |
| Egg | 4 |
| Balm | 1 spoon |
| Unripe smoke | 3 spoon |
| Gallinaceous essence | 1 spoon |
| Salt | 1.5 spoon |
| Amylaceous | 4 spoon |
| Ginger | 1 |
| Good steamed bread | 1 |
| 13 sweet | 1 spoon |
The practice of soup of turnip of pork a round mass of food
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Thin pork stuffing 1 jin, chop of a small ginger becomes broken end, put in meat stuffing
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Put 4 eggs, starch comes a few, salt 1 spoon, 13 sweet 1 spoon,
Do drossy, unripe draw 3 spoon, gallinaceous essence at 1 o'clock, water of smaller part bowl. -
Above measure does a basin entirely in, next down agitate of a direction, all the time agitate does not have a knot in one's heart to meat stuffing (meat stuffing must agitate is good, not rare)
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Water is heated in boiler, when hot water begins to risk gas to did not leave, small fire, begin to do stuffing into the group with ladle, put bowl in, after the brim of boiler of edge of a round mass of food is put in entirely, big baked wheaten cake leaves
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Bo Pian of a few white trailing plants is put again in boiler, soup does not want very salty, because of this soup drinkable.
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(ball has been boiled not anxious if eating, can scoop up a round mass of food, bubble of a round mass of food became long not delicious)
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A few caraway are put before giving boiler, very delicious
Small stick person
2, do not want to take very soft word nevertheless, need not add a steamed bread drossy
3, if water is burned too if leaving, a round mass of food wants to fall along the brim
4, soup does not want too salty, can drink
5, before caraway gives boiler, put very sweet
6, meat stuffing must agitate is good, agitate is a few longer