2. Accessories: Auricularia auricula (water hair) 15g, Chinese cabbage 25g, egg white 25g, starch (corn) 50g.

3. Seasoning: cooking wine 10g, salt 3g, monosodium glutamate 2g, duck oil 25g, sesame oil 10g, onion 10g and ginger 10g.

4. Blanch the fungus and the cabbage with boiling water respectively.

5. Chop the mutton into powder, add onion rice, ginger rice, egg white, cooking wine, sesame oil, monosodium glutamate, starch, refined salt and cold soup and stir into thick stuffing.

6. Squeeze the meat into small balls, put it in a boiling water pot and cook it until it is 78% mature. Take it out.

7, put chicken soup in the pot, get angry, add cooking wine, salt, fungus, meatballs, simmer on low fire, add monosodium glutamate to the fire, and put the meatballs into the soup plate.

8, the original soup pot is on fire, add cabbage, water starch thickening, pour chicken and duck oil, and pour it on the meatballs.