1, Qinglan pork vermicelli soup. Ingredients: 20 olives (preferably from Chaoshan), 750g pork vermicelli, 400g pork fan bone and 3 slices of ginger. Cooking method: Wash olives and pig fan bones and break them with the back of a knife; Wash the pork sausage, put a piece of ginger or garlic in the sausage, rub it and push it, then discharge the internal organs from the other end, cut off the part with yellow spots at the end, and wash the appearance of the pork sausage with raw powder or salt. Then put it into a clay pot filled with ginger, add 3000 ml of water (about 12 bowl), first boil it with strong fire, then stew it with low fire for 3 hours, and add appropriate amount of salt and oil.

2. Olive lean broth. Ingredients: 250g green olive, 500-1000g white radish, 50g lean pork150g ginger. Cooking: Wash the green olives, radishes and lean pork with clear water, cut the white radishes into pieces, and cut the whole lean pork. Then put it in a casserole with ginger, add 2500ml of water (about 10 bowl of water), first boil it with strong fire, then stew it with low fire for about 2 hours, and add appropriate amount of salt and edible oil.

3. Olive Sydney boiled lean broth. Ingredients: olive 15, 2 Sydney, 500 grams of lean meat, 2 slices of ginger, and appropriate amount of salt. Practice: Wash olives and gently pat Sydney with the back of a knife; Wet Sydney, knead with salt for two or three minutes, wash, cut into petals, and remove the core; Clean lean meat, cut into pieces and dip in water; Boil water, add olives, Sydney, lean meat and ginger slices, cook for 20 minutes on high heat, turn to low heat for an hour and a half, and season with salt.