One catty of pork (2 ounces of fat and 8 ounces of lean meat), one ounce of starch, two ounces of eggs, onion, ginger, soy sauce, salt, monosodium glutamate and sesame oil.

The specific approach is:

Make meatballs first. Chop the lean pork, add onion, ginger, pepper water, salt, sesame oil, monosodium glutamate, starch, soy sauce and eggs, mix well, make big-headed meatballs with a diameter of about 5 cm, fry the crispy skin, and steam them in a pot.

The second is to make brine. Add star anise, cinnamon, onion and ginger when cooking chicken soup or bone soup; After cooking, skim the oil slick and filter the impurities. Then boil the brine, which is the most critical process. Stir-fry the pot with onion, ginger and pork belly slices, then add soy sauce and chicken soup, and then add salt, sugar, monosodium glutamate and pepper oil. After boiling, remove the meat slices and impurities to make the most delicious brine, also called topping.

The third is to prepare small materials, also called food code. Water-soaked daylily is cut into sections, salted Toona sinensis and salted carrot are minced, coriander is cut into sections, and garlic paste and vinegar are prepared. Then cut the meatballs into pieces (or dices) with a thickness of 0.6 cm, cut the water-soaked powder skin into cubes, and put them into the brine to taste.

The fourth is to cook noodles. Select thick fresh noodles, boil them on high fire, cook them on low fire, take out clean water and shower, and ask them to stand tall and straight with biting heads. Fill the bowl, add the vegetable code, put the topping, and pour in the vinegar and garlic. Simple craft, common materials and a delicious Weifang traditional snack are ready. If you love cooking, you can try it.