2. Wash the middle part of herring, cut it into two parts from the back, cut it into domino pieces with a length of 4.5 cm and a width of 1.5 cm, put it in a bowl, add refined salt and marinate for about 30 minutes.
3. Put the fragrant granules into a bowl, add cooking wine to dilute and mix well, pour into a herring bowl and mix well, marinate for about 2 hours, remove and wash with clear water, and drain.
4. The boneless salted pork leg was cleaned with hot water, put in a steaming tray, added with cooking wine, steamed in a drawer, taken out and cooled, and then cut into pieces with a length of 4.5 cm, a width of 3.3 cm and a thickness of 1 cm.
5. Wash the cabbage and cut it into strips 4.5cm long and1.5cm wide. Bleached water-hair thread powder and cut into long sections; Remove the hard parts from bamboo shoots, wash them and cut them into thin slices.
6. Put the pot on fire, add lard to heat it up, stir-fry the cabbage pieces slightly, add 250 grams of clear soup, noodles, refined salt and monosodium glutamate to cook for a while, and pour it into the hot pot.
7. Put the original pot on fire, add clear soup to boil, add pickled herring pieces, cooking wine and refined salt to boil, then take out herring pieces and spread them in hot pot, then spread cooked salted pork leg pieces and winter bamboo shoots on herring pieces alternately, and serve them in hot pot after boiling.