1. Ingredients: 20g of chicken breast, 50g of pork tripe head, 50g of pork loin, mullet, squid water, 20g of fish tripe oil, 20g of ham, coriander, onion and clean chicken nuggets, 50g of bean skin water, cabbage, peas, onion, bean sprouts and mushrooms, and 20g of rice noodles.

2. Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate;

3. The rest of the ingredients are boiled in another pot, cooled, cut into sections and put on a plate;

4. Chop coriander and onion and eat them with oil pepper and scalded rice flour;

5. When the chicken oil is burned to 70% heat, put it in a bowl, pour in the cooked broth, and add seasoning to serve;

6. When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander.