1. Prepare the ingredients, there is no chives at home, I used green onion leaves instead.
2. Boil the meatballs and water over high heat and simmer for 20-25 minutes on low heat.
3. When boiling water, chop the chives, add salt, pepper and sesame oil to marinate for preparation.
4. After 25 minutes, add oyster sauce and vermicelli and cook for 2-3 minutes. Add spinach and turn off the heat.
5. Finally, add the pickled green onion, pour in the balsamic vinegar, season it, and cook it out.
Tips:Other auxiliary materials such as coriander and tofu can also be added.
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