Directions:

(1) Finely grind the meat into a paste, add 2 grams (1/3 tsp.) of salt, 1 gram (1/4 tsp.)of MSG and 5 grams (1 tsp.) of cooking wine, mix well and shape into balls of a size that can be held in a teaspoon. Wash hte mushrooms until they are clean.

(2) Wash the chicken bones and grind them into the size of rice grains, put in a large bowl and soak in water for 10 minutes. Now stir and then pour out the bloody water. Put the bones into 750 grams (1.5 cups) of water, add 2 grams (1/14 oz) each of scallions and gingerm 5 grams (1 tsp.) of cooking wine and boil for 15 minutes. Carefully pour the clear part or the soup through a filter and into a soup bowl. Get rid of the chicken bones.

(3) Quick boil the meat balls, take them out and wash off the blood foam on the surface of the balls one by one in lukewarm water. Put them into the chicken bone soup. Add the mushrooms, 3 grams (1/9 oz) each of scallions and ginger, 5 grams (1 tsp.)of cooking wine, 3 grams (1/2 tsp.) of salt, 1 gram (1/4 tsp.) of MSG and steam for 20 minutes before serving.

Features:The soup looks very clear.
Taste: Strongly aromatic and the mushrooms are succulent.