1. Wash the cabbage and cut it into shreds with a top knife;

2. Wash the mutton, chop it into fine powder and put it in a big bowl;

3. Wash and cut the onion and ginger, add a little water to the big bowl and stir;

4. Add water while stirring until the mutton is gelatinized;

5. Add egg white, refined salt, monosodium glutamate, Shaoxing wine and sesame oil, and mix well to make mutton balls for later use;

6. Put the soup pot on a strong fire, add 750 grams of water and bring to a boil;

7. Add shredded Chinese cabbage, then squeeze the mutton stuffing into balls with a diameter of 2 cm by hand and put them in the soup pot;

8. When the soup boils again, skim off the floating foam, add the remaining refined salt, monosodium glutamate and Shaoxing wine, and put them in a soup bowl.

Grams of food stage

Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.