1. First add a little pepper, salt, minced green onion and ginger, half a spoon of fresh soy sauce and cooking wine, and a little starch to marinate for 20 minutes. Tuan Cheng Wan spare.
2. Put water in the pot directly, let the water open a little green onion, put the meatballs, and add appropriate amount of salt. Cook for ten minutes to remove the foam.
3. The meatballs are almost cooked, followed by the vermicelli, and finally spinach. Turn off the heat and add a few drops of sesame oil and MSG.
4. Bowl.
Tips:Drain water directly without oil.
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