Cut the cooked pork into pieces with the width of 1 cm, braise in soy sauce for half, stir-fry potatoes into pieces, cut vermicelli into strips, and make water pills, fried meatballs and crispy meat slices with raw meat and seasonings. After the broth is boiled, add pork, mutton, chicken, meatballs, crispy slices, vermicelli, water lilies, kelp and so on. Cook together.

Pork, mutton and chicken are cut into chunks of cold water and put into the pot. When the water boils, skim off the floating foam and add cooking wine, dried Chili, onion, pepper, ginger, cinnamon, fragrant leaves, star anise and salt. Simmer until soft and rotten.

Soak vermicelli, auricularia auricula and yellow flowers in warm water for later use.

While cooking the broth, stir-fry tofu, meatballs, potato chips, sliced old tofu and drain.

Slice potatoes, drain them in cold water, and fry them in oil pan until golden brown.

Chop pork belly, add pepper, soy sauce, eggs, starch, chopped green onion and Jiang Mo, stir in one direction, knead into balls, and fry in oil pan until the surface is brown.

Scoop the stew into a wok and bring it to a boil, then put it in vermicelli and cook it on fire, and then add the fried meatballs, tofu, potato chips, yellow flowers and fungus in turn. When the soup boils again, add some spinach and boil away again.

In Yulin, regardless of holidays, weddings, funerals, birthday parties, etc. , is an essential dish for three fresh dishes.