1. chop the scallions and ginger;

2. wash the lean pork minced into a fine paste, put into a bowl, add egg white, 1 gram of monosodium glutamate (MSG), 3 grams of yellow wine, salt, minced scallions, minced ginger, use chopsticks in one direction to stir well, stirring along with the addition of water, the viscous can be;

3. fungus washed and dissected into two;

4. spinach washed with water, in boiling water, scalded a bit, and cooled with cold water. In the boiling water, cooled with cold water, remove the water, cut into 3.3 cm long section;

5. frying pan with 100 grams of broth set on a high flame to boil, move to a low flame;

6. will be squeezed into a 1.3 cm diameter meatballs, into the pot, when the meatballs completely floated on the surface of the soup when the floating froth, add 1 gram of monosodium glutamate, 2 grams of yellow wine, spinach, seaweed (shrimp) boiled to skim off the froth, pour into the bowl of soup, pour on the water and the water, and the water, and then the water is not enough to make the meatballs. Pour into the soup bowl, dripping with chicken oil that is.