1. Wash the pork bones, cut into pieces, put them in a casserole, add green onions and sliced ginger.
2. The clear water was boiled over the fire to remove the foam.
3. Turn the lid to low heat and simmer for 2 hours.
4. Soak the Thai fragrant rice for 30 minutes in advance.
5. Add the boiled big bone soup and cook for 45 minutes.
6. Pour into the hot pot, add jujube, so that the bottom of the pot is ready.
7. Put an appropriate amount of sesame paste into a bowl, add a little salt and an appropriate amount of water to loosen the sesame paste, then add an appropriate amount of sesame oil and mix well.
8. Finely chop green onion, ginger, and coriander.
9. In another bowl, add appropriate amount of sesame paste, fermented bean curd, chili oil, chopped green onion, ginger, and chopped coriander, and mix well, so that the dipping sauce is ready.
10. Put the meatballs on the plate.
11. Wash and cut into pieces with the eighth generation whistle and put it on the plate.
12. Cut the soybean hulls into strips and put them on the plate.
13. Beef slices.
14. Lamb slices.
15. Wash baby cabbage and put it on the plate.
16. Wash the prawns and put them on the plate.
17. Cut the louver into the plate.
18. Wash the hairy belly and put it in the dish.
19. Wash the mushrooms and put them in a dish.
20. When eating, the seafood is cooked first, the meat is cooked, and then the fungus and vegetables are cooked.
