1. Cut the fish into small pieces, put them into a blender and mash them into mud, then take them out, add salt, pepper and cornflour and mix them well
2. Beat the seasoned mashed fish vigorously to form a gelatinous shape
3. Wash the spinach, put it into the juice and press it for standby
4. Put water in the pot, change the low temperature after the water is boiled, use the tiger mouth of the hand to extrude the fish balls into the pot, and use the low temperature to raise the fish balls
5. In addition, take the pot, put the chicken broth, add the spinach original juice, remove the fish balls from the above steps, put them in, add salt to taste, and finally pour the rice vinegar of the original slurry into the pot