1. Prepare a piece of pork belly, clean it, put it in a pot, add onion ginger and cooking wine to remove the fishy smell, cook it, take it out, smear it with honey and a little white vinegar, put it in 60% oil temperature and burn it until the tiger skin is covered, take it out and cut it into even pieces for use.

2. Clean a proper amount of tenderloin, chop it into minced meat, add chopped horseshoe, onion and ginger juice, salt, thirteen spices, sesame oil and a proper amount of water starch, and beat evenly. Put the balls into a 50% hot oil pan, fry until golden, crisp outside and tender inside, remove and drain for later use.

3. Prepare a proper amount of yuba soaked in water and cut into sections. Wash the vegetables and cut into sections. Clean the mushroom and change the knife for later use.

4. Prepare a proper amount of crispy skin, and treat the fish maw and fish balls with water for later use.

5. Add the mixed oil from the pan, add the onion and ginger until fragrant, add the boiled broth, bring it to a boil with strong fire, add the dried bean curd, dried tangerine peel, fish maw, fish balls, meatballs, roasted meat slices, etc. into the pan at different maturity times, cook until cooked, add salt, pepper, chicken juice, soy sauce, stir well, hook in the thin sauce and collect the soup.