1. Prepare raw materials: 150g tenderloin, a little ginger, 1 green onion, appropriate amount of salt, appropriate amount of oil, appropriate amount of cooking wine, 2 coriander roots, 1 young celery, 1 clove of garlic, half a catty of rice noodles, Chop the right amount of peppers and the right amount of vegetables.

2. Wash and prepare all ingredients. Cut green onions, coriander, and celery into small pieces, and set aside white green onions.

3. Cut the lean meat into thin slices, add an appropriate amount of salt, chicken essence, soy sauce, cooking wine, sesame oil (two drops), and corn starch, mix well and marinate.

4. Heat the pot, add oil, stir-fry ginger slices, garlic, and scallions until fragrant, add water and salt and bring to a boil.

5. After the soup is boiled, add vegetables and meat slices. Finally, add an appropriate amount of chicken essence and put it into a bowl. When starting to make the soup, put another pot to boil water. When the soup is ready, add the rice noodles and cook for 1-2 minutes before taking it out of the pot. If it takes longer, break it into sections.

6. Add the cooked rice noodles to the soup, and top with chopped green onions, coriander, and celery segments.