1. Prepare 1,000 grams each of plateau old bacon, mountain dried bamboo shoots, and 5,000 grams of fresh soup made from pork stick bones and soybean sprouts. Seasoning: 60 grams of refined salt, 12 grams of soy sauce, 20 grams of vinegar, 7 grams of MSG, 5 grams of ginger, 15 grams of minced garlic, 40 grams of burnt chili noodles, 8 grams of pepper noodles, and 20 grams of chopped green onion. Wash the skin of the old bacon, cut it into large pieces, put it in boiling water and simmer over high heat for 5 minutes.

2. Soak the dried bamboo shoots in cold water until soft, simmer in a boiling water pot over low heat for 1 hour, then rinse and cut into diamond-shaped strips.

3. Mix refined salt, soy sauce, vinegar, monosodium glutamate, ginger rice, minced garlic, simmered chili noodles, Sichuan pepper noodles, and chopped green onions into plain water.

4. Boil the fresh soup made from bone and bean sprout soup, put it into a square bucket, put it on the fire and serve it with old bacon slices, soaked bamboo shoot strips, dip it in water and cook while eating.