The method of making white meatballs is as follows:

1. Blanch the fungus and rapeseed hearts in boiling water.

2. Chop the mutton into small pieces, add onion rice, ginger rice, egg white, cooking wine, sesame oil, monosodium glutamate, starch, refined salt and cold soup and stir into a thick filling.

3. Squeeze the meat into small balls, put them into a pot of boiling water and simmer until they are seven or eight times cooked, then take them out.

4. Put chicken soup into the pot, turn on the heat, add cooking wine, salt, fungus, and meatballs, simmer over low heat until cooked, add MSG over high heat, and put the meatballs into the soup plate.

5., heat the original soup pot, add cabbage, thicken with water starch, pour in chicken and duck fat, pour on the meatballs and serve. ,