1. Minced green onion and ginger, wash spinach, prepare egg and meat filling
2. Put the egg, scallion, minced ginger, salt, cooking wine, very fresh flavor, and pepper into the meat filling
3. Stir clockwise with chopsticks evenly
4. Roll the stirred meat into meatballs of the right size
5. After the water is boiled, put the balls out of the pot, and use a colander to remove the froth floating on it
6. Wait until the water in the pot is boiled down into the balls, and use a colander to skim out the froth in the soup
7. After the balls have all floated up, the blanched spinach can be put into the pot (spinach needs to be blanched in water, after the water is boiled, blanch in hot water for about 30 seconds, I forgot to take a picture)
8. After the balls have all floated, put the blanched spinach in the pot. The spinach needs to be blanched in water for about 30 seconds. I forgot to take a picture.
9. Add a little salt and chicken essence according to personal taste. It is recommended to put less salt and chicken essence in soups to keep the original freshness of the ingredients. Cook for a while, wait until the seasoning is evenly incorporated into the soup, and you can start the pot.
10. Put in the right amount of salt and chicken essence, cook for a while and it will be out of the pot
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