Ingredients: 250g of pork suet, 800g of peeled steamed bread, 50g of eggs, 5 segments of coriander, 50g of thirteen spices, 30g of chopped green onion 15g, 30g of sesame oil, 50g of vinegar 15g, 50g of pepper, 5g of refined salt, cooking wine and monosodium glutamate, and 20g of fresh soup 1200g.

Methods: 1. Grinding pig's suet into fine powder, rubbing peeled dry steamed bread into powder slightly thinner than bread crumbs, putting into a basin, adding chopped green onion, thirteen spices, refined salt, cooking wine, monosodium glutamate, egg white and sesame oil 10g, and uniformly stirring in one direction to obtain lard steamed bread.

2. Put the clean pot on the fire and inject water. Make the lard steamed bread into 50 grams of big white balls, cook them in the pot and take them out.

3. Start another big fire, add fresh soup to boil, and add refined salt, vinegar, pepper, etc. To make it sour and spicy, add the boiled white pills, change the fire to a little boil, put the pot into the soup basin, and finally sprinkle with coriander segments and drizzle with sesame oil.