1 wash the meat and cut about 1.5cm square small dice; pan in a small amount of oil, low heat, into the diced meat sauté;

2 diced meat sautéed until dry, the fat part of the slightly transparent, along the edge of the pan cooking wine stir-fried incense and pour into the vinegar to continue to stir-fry; under the ginger slices, seasonings, five-spice powder, chili powder, soy sauce, salt, sugar, water ( ginger ), and so on, and so on. 4-5 slices of ginger, 2-3 cloves of spices, 1 tsp of five-spice powder, a tablespoon of chili powder, 5g of salt, a small spoonful of sugar, 30ml of yellow wine, 60ml of vinegar, 15ml of soy sauce, 150ml of water) boiled and then turned to a low heat, simmering to half an hour or so, the soup is basically collected out of the sheng standby;

3 pan hot oil, cut the tofu into small dices of 1cm square and then fried to the surface of the golden brown and then removed from the standby; Potatoes, carrots diced, fungus chopped, leeks cut into small pieces, onion and ginger chopped;

4 pan put a small amount of oil, under the onion and ginger end of the burst incense into the potatoes, carrots and fungus stir-fry; add salt 2-3g seasoning, stir-fry until the carrots and potatoes become soft and then poured into the production of good bashfulness, tofu diced and about 200 grams of water to stir-fry evenly;

5 cook about 5 minutes or so the soup becomes less, and then put in the leeks stir-fried evenly;

5 cook about 5 minutes or so the soup becomes less. Down into the leek stir fry evenly and pour on the cooked noodles can be.