1. Luffa lean broth. Ingredients: loofah 15g, pork tenderloin 1g, 1 onion, 2 slices of ginger, 1 teaspoon of salt (5g), 1/2 teaspoon of white pepper (3g), 1 teaspoon of sesame oil (5ml) and 1 bowl of broth (25ml). Practice: Wash the loofah, peel it and cut it into semicircular pieces; Wash pork tenderloin and cut into thin slices; Wash the onion and cut into sections for later use. Heat the oil in the pan, saute the ginger slices and onion slices, add the broth and salt, and then add the meat slices. Add loofah and simmer for about 5 minutes, put it in a bowl, sprinkle with white pepper and sesame oil, and serve.

2, mussel laver lean broth. Ingredients: 18g lean pork, 9g mussel and 6g laver. Practice: soak mussels in water until soft and wash them; Clean lean pork, shred, marinate with oil, soy sauce, salt and cornmeal for 1 minutes, tear laver into small pieces, fry in a pot for a while, remove fishy smell and sand, soak in clear water and wash. Put mussels in a pot, add appropriate amount of water, simmer for 15 minutes, then add laver to boil, then add shredded lean meat to cook until the meat is cooked, and season for use.

3. lean porridge. Ingredients: 5 grams of Mi Yue, about 3 grams of water, 5 grams of lean meat, 5 grams of preserved eggs, 2 onion leaves, and appropriate amount of salt. Practice: Cut lean meat into shreds or slices, marinate with a little tender meat powder and soy sauce, cut preserved eggs into small grains, and cut onions into chopped green onion for later use. Add rice and water into the casserole, boil over high fire and simmer for 2-3 hours. After the porridge is boiled with cotton silk (no big grains of rice), pour in preserved eggs and cook for about 5 minutes. Then pour in the sliced meat and stir it with chopsticks. When the porridge noodles boil away and the meat turns white, add some salt and sprinkle with chopped green onion.