Output: 1. Wash and drain Flammulina velutipes, lettuce tips and vermicelli; Soak tofu in boiling water, remove and cut into pieces; Knead duck intestines with vinegar and salt, wash and drain, and cut into sections. Put the above materials into a plate for later use.
2. Remove thorns and crush grass and fish; Wash chrysanthemum petals and chop them; Use 10g for ginger and onion, wash and chop; Mix the fish sauce and chrysanthemum powder into a paste. Add proper amount of water to egg white, then add 2g of monosodium glutamate, 5g of refined salt, 20g of cooking wine, 5g of sesame oil, chopped green onion and Jiang Mo, and mix well for later use.
3. Put the hot pot on the fire, pour the bone soup to boil, add ginger, salt, cooking wine and pepper, boil, and skim off the floating foam; Make the chrysanthemum fish pulp into balls with a spoon, then wrap it with egg white, put it in a hot pot, add sesame oil and boil it. You can eat soup, other raw materials and fish balls.
Usage: It is advisable to eat and drink soup directly.