1. Prepare a piece of pork belly, clean it, put it in a pot, add onion, ginger and cooking wine to remove the fishy smell, cook it, take it out, spread it with honey and a little white vinegar, put it in 60% oil temperature and burn it into tiger skin, then take it out and cut it into even pieces for use.

2. Wash a proper amount of tenderloin, chop it into minced meat, add chopped water chestnut, onion ginger juice, salt, thirteen spices, sesame oil and a proper amount of water starch, and stir well. Put the meatballs in a 50% hot oil pan, fry them until they are crisp outside and tender inside, remove them and drain them for later use.

3. Prepare a proper amount of yuba soaked in water and cut into sections. Wash the vegetables and cut them into sections. Clean the mushrooms and change the knives for later use.

4. Prepare a proper amount of crispy skin, and treat the fish belly and fish balls with clear water for later use.

5. Put the prepared oil in the pot, add the onion and ginger until fragrant, add the cooked broth, boil it over high fire, and add dried bean curd, dried tangerine peel, fish belly, fish balls, meatballs, barbecue slices, etc. Put different degrees of maturity into a pot, cook until cooked, add salt, pepper, chicken juice and soy sauce, stir well, thicken and collect the soup.