1. Prepare sea cucumber, abalone, pork trotters, cooked shrimps, cooked chicken, croquettes, cooked pork, cooked ham, mushrooms, green cabbage cores, green peppers, and leeks.

2. Seasoning: green onion slices, minced ginger, refined salt, Shaoxing wine, MSG, soy sauce, sugar, wet starch, pepper oil, broth, pepper, cooked lard.

3. Put the wok on the fire and add the broth. After it boils over high heat, boil the sea cucumber, squid, tendon, chicken and meatballs that have been cut with a knife. Drain the soup and set aside.

4. Add lard to the wok, heat it to 60% over medium heat, add green onion slices to bring out the aroma, add cabbage, green pepper, mushrooms and ham and stir-fry for a few times.

5. Add sea cucumber, squid and other raw materials, stir-fry and then add seasonings and stir-fry evenly. After boiling, add chives and thicken with wet starch.

6. When the soup is thickened, pour in the peppercorn oil, mix well, take it out of the pot and put it on a plate.