200g lean pork, 100g pork sandwich, 100g pork belly, 300g potatoes, 250g tofu, 500g eggplant, 200g kelp, 2 large green peppers, 6 small green peppers 100 grams of vermicelli, 150 grams of liquid egg, 80 grams of wet starch, sliced ??ginger, sliced ??garlic, chopped green onion, pepper, aniseed, refined salt, pepper, soy sauce, MSG, balsamic vinegar, coriander, appropriate amount of fresh soup, refined oil 1000 grams (approximately 100 grams consumed).

Method: 1. Cut lean pork into thin slices, add appropriate amount of refined salt, monosodium glutamate, soy sauce, 25 grams of egg liquid and 10 grams of wet starch, mix well and sizing, put it into a warm oil pan until cooked, remove and drain. Oil; 2. Chop the pork sandwich into puree, add refined salt, monosodium glutamate, ginger slices, garlic slices, soy sauce, 20 grams of egg liquid and 20 grams of starch and mix well to form a filling, then shape into balls with your hands and fry in a hot oil pan Take it out when golden brown and cooked; 3. Cut the pork belly into chopstick strips, add refined salt, monosodium glutamate, ginger rice, egg liquid and wet starch to mix well, put them into a hot oil pan one by one and fry until golden brown and cooked. Remove and drain the oil to make "crispy meat"; 4. Peel the potatoes and eggplants respectively, cut them into hob pieces, fry them in a hot oil pan until they get color. Cut the tofu into 1 cm thick slices and put them into the hot oil pan. When fried until golden brown, take it out, cut it in the middle with a flat knife, and then cut it into small pieces with a slope knife; 5. Wash the kelp, cut it into small pieces, blanch it in a pot of boiling water, take it out, and cut it into small pieces. Remove the stems and seeds from the green pepper and cut into small pieces. Remove the stem from the small green pepper and cut into sections. Soak the vermicelli in boiling water and drain. Wash the coriander and cut into sections. 6. Heat the wok, add an appropriate amount of refined oil to heat, add pepper and garlic. After the ingredients are fragrant, take them out, add ginger slices, garlic slices, and chopped green onion, stir-fry until fragrant, then add kelp and stir-fry for a few times, then add sliced ??meat, tofu, potatoes, eggplant and vermicelli and stir-fry for a while, add refined salt, pepper, and soy sauce , add fresh soup, simmer for about 5 minutes, then add meatballs, crispy pork, large green peppers, small green peppers, continue to simmer for 3 minutes until the flavor is infused, add balsamic vinegar and MSG, pour in sesame oil, sprinkle in coriander knots, and remove from the pot Put it into a soup bowl and serve with Shanxi stew.

Cooking tips: 1. Kelp has a peculiar smell and must be boiled before cooking. 2. When stewing, avoid high heat to prevent the soup from drying out and the raw materials losing flavor. 3. The meatballs and crispy meat should be placed later, otherwise the taste will not be good. 4. Balsamic vinegar, pepper, and coriander are indispensable in this dish, otherwise it will be difficult to reflect the flavor characteristics of Shanxi cuisine. 5. Add soup to the point where the raw materials are just submerged.