1. Wash the pig bones and soak the bleeding water in clean water.
2. Put the pork bones into the pot and add an appropriate amount of water.
3. Add scallions and ginger slices.
4. Bring to a boil to remove the foam with a spoon.
5. Turn the lid to low heat and simmer for 1 hour.
6. Put the right amount of big bone soup into the hot pot and add the right amount of milk to make a milk soup.
7. Tofu buns are placed on the plate.
8. Wash the enoki mushrooms and place them on the plate.
9. Cut the lamb into thin slices.
10. Cut beef into thin slices.
11. Wash the pen tube fish and place it on the plate.
12. Wash the white jade mushrooms and put them on the plate.
13. Chop the chicken breast into Rourong.
14. Put the chopped pork rong into a large bowl and add salt and white pepper.
15. Stir well.
16. Add the green onion and ginger water several times, don't add too much at a time, add the heat and start stirring in one direction, until the water is completely stirred into the meat and then add water, 300g of chicken plus 250ml of green onion and ginger water.
17. Beat in another egg white.
18. Strike evenly.
19. Put the minced meat into the plate.
20. Put the egg yolk in the middle.
21. Put the peanut butter and tahini sauce in a bowl, add salt and appropriate amount of water, and let go. , Add fermented bean curd and chili oil and mix well.
22. Put the appropriate amount of sauce into the saucepan, add appropriate amount of chopped green onion and chopped parsley, and mix well to dip into the soup.
23. When eating, use a small spoon to dig the right amount.
24. Wait until the meat is smooth and floats before serving.
Tips:To make the meat smooth, add the green onion and ginger water to the meat rong. Don't add too much at one time.
The meat must be very finely chopped.
