20g of chicken breast, 20g of pork tripe, 20g of pork loin, 20g of mullet, 20g of squid, 20g of fish tripe, 20g of ham, 20g of coriander, 20g of onion and 20g of clean chicken nuggets.

50g of water-soaked bean skin, 50g of Chinese cabbage, 50g of pea tip, 50g of onion, 50g of bean sprouts, 50g of mushrooms,

200 grams of rice flour.

prepare

1 Slice the meat separately, blanch it with seasoning, then rinse and plate it;

2 Blanch other ingredients in another pot, let them cool, cut into sections and put them on a plate;

3 chopped coriander and onion, with oil pepper and hot rice noodles;

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

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