Composition:

20g of chicken breast, 20g of pork tripe, 20g of pork loin, 20g of mullet, 20g of water-fried squid, 20g of fried fish tripe, 20g of ham, 20g of coriander, 20g of onion, 20g of clean chicken nuggets, 50g of water-fried bean skin, 50g of pea tip, 50g of onion, 50g of bean sprouts, 50g of mushrooms and 50g of garlic sprouts.

Method:

1. Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate;

2. The rest of the ingredients are boiled in another pot, cooled, cut into sections and put on a plate;

3. Chop coriander and onion and eat them with oil pepper and scalded rice flour;

4. When the chicken oil is burned to 70% heat, put it in a bowl, pour in the cooked broth, and add seasoning to serve;

5. When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander.