Step 1: Put the minced meat into a bowl, add cooking wine, egg white, light soy sauce, starch, salt and 5 ml of vegetable oil.

Step 2: Stir until the meat filling is thick. Wash the golden mushrooms, golden mushrooms and golden mushrooms with water. Cut the large golden mushrooms into strips with a knife, slice the ginger and wash the green onions. Chop finely.

Step 3: Add an appropriate amount of water to the pot and bring to a boil. Add ginger slices and 5 ml of vegetable oil. Hold the minced meat in the palm of your hand and squeeze it out from the tiger's mouth. Then scoop it out with a spoon to make meatballs. Cut the meat into meatballs. Put the meatballs into the pot and boil over medium heat for 5 minutes.

Step 4: Add golden mushrooms.

Step 5: Add shimeji mushrooms and enoki mushrooms, boil for three minutes until cooked, add salt and pepper to taste and sprinkle with chopped green onion.