Exercise 1:

Raw materials:

50g of pork, 50g of pork liver, 50g of vermicelli, 50g of pork loin, 50g of pork belly, 50g of rice, and fritters 1 g..

Accessories:

Sliced ginger, shredded onion, chopped green onion, coriander, salt.

Exercise:

1. Wash pork, pork liver, vermicelli, pork loin and pork belly for later use, cut fritters into sections, dice pork, pork liver and pork loin for later use, and wash rice.

2. Take a deep pot, add water that can cover the vermicelli and pork belly, and cook until it boils. Add pork belly, vermicelli, ginger slices and shredded onion, cook for about 1 hour until soft, take out and drain. Cut the vermicelli into sections, and cut the pork belly into thin strips for use.

3. After the rice is boiled with water, use slow fire. Add salt and other materials (except fritters) and bring to a boil. Put fried dough sticks, coriander and chopped green onion before eating.