1. cabbage wash, top knife cut into julienne;

2. mutton wash chopped into fine minced into a large bowl;

3. shallots and ginger washed and chopped, added to a large bowl of a small amount of water and stir;

4. stirring the side of the addition of water, and to be the mutton on the pulp of the strong;

5. add egg white, salt, MSG, shaoxing wine, sesame oil and stir into the mutton balls filling spare;

6.

5. add egg white, salt, monosodium glutamate, shaoxing wine, sesame oil and stir well into the lamb meatballs filling spare;

6. put the soup pot to a high flame, add 750 grams of water, boil;

7. put in the shredded cabbage, and then the hand of the lamb meatballs filling squeezed into the diameter of 2 centimeters of the balls, down into the soup pot;

8. wait for the soup to open, skimming off the froth, add the rest of the refined salt, monosodium glutamate, shaoxing wine, sung in the soup bowl that is complete.

Food Compatibility

Egg white: egg white can not be eaten with saccharin, soy milk, rabbit meat.