1. Prepare onion Jiang Shui: Slice ginger and onion, and soak in hot water 15 minutes.

2. Wash the pork and chop it into minced meat; Eggs separate the albumen.

3. Add a little salt, 10 ml cooking wine, 20 ml onion Jiang Shui, a proper amount of white pepper, an egg white and 10 g starch to the minced meat, and stir evenly in one direction.

4. Soak the vermicelli in hot water, wash the cabbage and cut into sections.

5. Squeeze meatballs from the tiger's mouth and dig them with a spoon. If the meat sticks to the spoon, dip it in water before digging.

6. Pour the right amount of water into the pot to boil, add the meatballs, continue to cook, and there is floating foam.

7. Then add a little chicken juice, add 3 grams of salt several times, and season with a little white pepper.

8. Join the fans and spread them out with chopsticks.

9. Finally, add Chinese cabbage and boil for 1 min.