Prepare the raw materials.

Scallion and ginger, spinach, tofu, fried tenderloin (I'm using the famous Boshan dish here - Boshan fried pork, if you don't have it, you can just use fried tenderloin), Boshan clear soup balls, fresh pork, vermicelli, pepper.

Heat the oil in a hot pan and lower the heat into the pork to flatten out the lard, then remove the pork and leave the oil in the pan.

Continue to small fire into a handful of pepper, fry the flavor, will be skimmed out of pepper do not, the rest of the oil in the pot.

Turn up the heat to high, add the green onions and ginger, and when you smell it, put in a tablespoon of soy sauce while it's still hot, and continue to burst out the flavor.

Put in the flattened pork as well as the fried pork, and stir-fry for about 1 minute.

Lower into the broth balls (with soup, do not need to add water, just stew with the balls soup).

Bring to a boil over high heat, reduce heat to medium and simmer for about 2 minutes.

Continue to add the vermicelli, bring to a boil over high heat, turn down the heat and simmer until the vermicelli is 70% cooked.

Add the spinach as well as the tofu, and add the appropriate amount of black pepper and pepper powder to the soup.

Bring to a boil over high heat, reduce heat and simmer until the noodles are fully cooked and the spinach is broken.