1. Eight knives soup. Wash the sausage and cut it into small pieces with a knife. Mix the cut vermicelli with a little cooking wine. Slice tenderloin, pork liver, pork heart and meat pie respectively, and cut meatballs with a cross knife for later use. Add a little cooking wine to pork liver, pork heart and tenderloin and mix well with peanut oil for later use. Boil the casserole and add a little peanut oil. Add the vermicelli and simmer for 2 minutes. Wash shallots, and cut the onion and onion leaves separately. Put onion in a small bowl, add peanut oil, pour in soy sauce and let stand for dipping sauce. After 2 minutes, add meatballs and patties and boil for two or three minutes. Add pork liver and lean pork heart. After boiling, season with a little salt and add a little pepper. Sprinkle with chopped green onion.
2. salt _ chicken. Wash one yellow chicken. 1 bag of salt powder. Pour in the salt powder. After repeated massage, put it in the refrigerator for 12 hours. Take out the pickled chicken and put it in a bowl. Add some cooking wine and ginger onion. Steam in a steamer for about 3-35 minutes. Take it out and cool it. Cut and plate.