1. Waist flower tore off the surface skin membrane, cut it in half, and cut off the fascia and blood clot in the middle.

2. Slice the flower knife, rinse it until there is no blood, and then soak it in water with pepper.

3. Take a bowl and add soy sauce, cooking wine, pepper, vinegar, chicken essence, Jiang Mo, salt, Chili oil and sesame oil to make juice.

4. Take out the soaked kidney flower slices and drain them, and boil a pot of water.

5. After the water is boiled, put the kidney flowers in and spread them out with chopsticks, and the kidney flowers will change color. When the water turns pale rice soup color, take it out and drain it.

6. Slice the onion with an oblique knife and put it at the bottom of the bowl. Pour it into the waist of boiling water and mix well with the juice.