Spinach tremella soup is not only fresh and delicious, but also beauty beauty, and has the function of health preservation.

Ingredients: tremella150g, spinach 5150g, medlar15g, egg white.

Seasoning: half a spoonful of monosodium glutamate, five grams of ginger slices, half a spoonful of edible salt, one spoonful of cooked lard, two spoonfuls of starch and 750 grams of pork bone soup.

First: First, soak the purchased tremella in warm water, then remove the old roots of tremella, then clean them with clear water, and then tear them into small flowers.

Second: first wash the medlar with clear water, then soak it in warm water for a while, then take it out and drain it.

Third: Take out a clean pot, add a proper amount of water to the pot, and turn to a big fire. First, boil the water in the pot, then blanch the tremella and Lycium barbarum in the boiling water pot, and then remove and drain the water.

Step 1: Take out the tender spinach leaves, clean them with clear water, then cut them into filaments, then put them into a large bowl of fruit juice, add a little edible salt, stir them evenly with chopsticks, set them aside for pickling, and then clean them with clear water until the spinach leaves are dehydrated.

Step 2: Add a pot to one of the clean pots, put it on the fire, put a proper amount of cooked lard in the pot, turn the heat down, heat the oil in the pot, then add the ginger slices and stir fry them, then take them out and throw them away.

Step 3: Then add a proper amount of pork bone soup, turn on a big fire, boil the soup in the pot, and then put the tremella into the pot and turn to a low heat. After the boiled eggs are cooked, add proper amount of monosodium glutamate, edible salt and medlar and stir well, then put the egg whites into the pot and break them up.

Step 4: After completing the above steps, you can add a proper amount of water starch to thicken it, then put the shredded spinach into the pot and stir it evenly, then pour in the cooked lard, and then take it out of the pot and put it into a big bowl. This delicious spinach and tremella soup is finished.