1. Prepare the ingredients used.
2. Add water to the pot, add glutinous rice balls after boiling, cook until the glutinous rice balls float, and put them in a bowl together with the soup for later use.
3. Raise the pot, add a proper amount of salad oil, then beat the eggs, add to the pot, fry into egg skins for later use.
4. In addition, wash the spinach and change it with a knife, and place it in the pot where the rice balls are cooked, and blanch it until it is broken.
5. Then add the fried egg shreds and hot spinach to the soup pot, and add appropriate amount of fine salt according to your taste.
Tips:The glutinous rice balls are generally cooked until they float.
