1. Preparation: 200 grams of pork (lean), 150 grams of pork liver, half a pig heart, and 100 grams of pig intestines.

2. Wash the above four main ingredients. Remove the tendons from the pork liver and soak it in water for 20 minutes. Add an appropriate amount of starch to the pork intestines to make them easier to clean.

3. After cleaning the four main ingredients, cut them into thin slices (pork rice sausage) and cut into sections. Add shredded ginger, appropriate amount of salt and pepper to marinate.

4. A lot of white foam will appear during the soup cooking process. Use a sieve to skim it off until the soup is clear. Because salt has been added before pickling, there is no need to add salt here.

5. After the water in the pot boils, add an appropriate amount of peanut oil, first put the pork sausage in and cook for 10 minutes, then add the pig heart, and finally add the pork liver and lean meat.