Ingredients: 250g cooked fat sausage peas, 75g lard, 750g fresh soup, onion 15g, 2 g refined salt, 2 g pepper, and monosodium glutamate1.5g..

Practice: cut the fat sausage into knots and cut the onion into flowers. Put the pot on the fire. When the lard is 70% hot, put the peas in a wok and fry them until they are fragrant. Add salt, fresh soup, monosodium glutamate, pepper, fat sausage and cook with peas. Put it in a bowl and sprinkle with chopped green onion.

2. Bone soybean milk

Raw materials: pig femur 500g, soybean 100g, refined salt, monosodium glutamate, cooking wine, onion, ginger and pepper.

Practice: each pig thigh bone is cut in half with the back of a knife, blanched in water, removed and washed, and soybeans are soaked in water until soft. Put pig thigh bone, onion, ginger (pat loose), cooking wine and clear water into a big casserole, boil over high fire to remove floating foam, add soybeans, cook over low fire for two hours, pick out onion and ginger, add refined salt and monosodium glutamate, continue stewing for half an hour, sprinkle chopped green onion and pepper, and put them into a big soup bowl.

3. Lotus root and pig bone soup

Ingredients: 500g pork spine, 500g lotus root, ginger, cooking wine and refined salt.

Practice: Wash the lotus root, cut it into large pieces, blanch it in the pot, wash the pig spine, cut it into pieces, blanch it in the boiling water pot, and remove the blood. Put water in the pot, add spine, lotus root, ginger slices and cooking wine, stew together, and season with salt before taking out the pot.