Accessories: 50 grams of vermicelli, 25 grams of dried day lily.
Seasoning: soy sauce 8g salt 10g monosodium glutamate 5g onion 8g ginger 10g starch (corn) each 15g.
The practice of sliced meat soup:
1. Clean lean meat and cut into thin slices;
2. Wash the tips of green bamboo shoots (lettuce) and cut them into pieces about 6 cm long;
3. Put the starch into a bowl and add water to prepare wet starch for later use;
4. Wash vermicelli and daylily with warm water;
5. Put the underwater ginger, vermicelli and daylily into the pot, bring to a boil, put the sliced meat into another bowl, mix well with salt, wet starch and soy sauce, put it into the pot, and stir it with chopsticks;
6. After the soup is boiled, put monosodium glutamate, put it in a bowl, and then put chopped green onion.
For more information about sliced pork soup, please see Mint.com Food Bank/Restaurants/Sliced pork soup.