(1) Ingredients: 250g shredded lean meat and 250g broad bean petals; Accessories: winter buds (pickles)100g; Seasoning: shredded ginger, chopped green onion, chicken essence, salt, starch, more than 20 pieces of pepper and one egg.

(2) Heat the blended oil or lard in the pan, add pepper in the wok, add pickles and watercress to stir-fry until fragrant, pour clear soup (or clear water), add shredded ginger and cook over high fire.

(3) The shredded pork is seasoned with proper amount of salt, and then thickened with starch and egg white.

(4) When the watercress is cooked (pa), add appropriate amount of salt and chicken essence to taste, add shredded pork into the soup, cook over high fire until the meat is just cooked (about 3 minutes), turn off the fire, and sprinkle with chopped green onion.

2. The second type

(1) Pig forelegs, 50g sweet potato powder, 2 slices of ginger, star anise 1 slice, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of pepper, appropriate amount of chopped green onion and appropriate amount of soy sauce.

(2) Choose a piece of pig's front leg meat of about 200g (the soup cooked from the front leg meat is more delicious and the meat quality is more tender and smooth) and cut it into thin slices.

(3) Put the cut meat into a bowl, add appropriate amount of oil, salt, monosodium glutamate, soy sauce and pepper, add 50g of sweet potato powder, grab it evenly by hand, and marinate for about 10 minute.

(4) Boil the water in the pot, add the right amount of oil and salt, and add two slices of ginger and an star anise.

Step 3: the third kind

(1) lean pork 200g, egg 1, starch, oil, cooking wine, salt, monosodium glutamate, onion, ginger and pepper.

(2) Slice the lean pork, and put it into a bowl with the back of a knife.

(3) Add wine, salt, monosodium glutamate and pepper and cover for 10 minute.

(4) Then add eggs and starch and mix well.

(5) Pour a little oil into the pot and heat it. Stir-fry shallots and ginger, and add water.

(6) After the water boils, put the meat slices into the pot one by one with chopsticks.

(7) The fire will boil for about 10 minute, and then turn to low heat for 30 minutes.

(8) Sprinkle coriander in the pan.