2. Accessories: dried soybean 15g, peanut 15g, bean sprout powder 10g, 4 oil beans soaked, 2 green leafy vegetables, 50g minced pork, 0.5 teaspoon ginger, 0.5 teaspoon garlic, perfume celery 1 teaspoon and coriander/kloc-0. 0.25 tsp of salt, 0.25 tsp of sesame oil, 0.25 tsp of fried white sesame seeds, 0.25 tsp of pepper powder, 0.25 tsp of chicken essence 1 tsp, 0.25 tsp of white pepper, 500g of special oil pepper 1 tsp, 500g of pork bones, 3 slices of ginger, and clear water 12 bowls.

3. Soak dried soybeans in cold water for three hours and sweet potato vermicelli in warm water for twenty minutes.

4. Put the cold oil in the pan, add the drained soybeans and fry them until they are crisp, and drain the oil for later use.

5, cold oil in the pot, add warm peanuts to fry until crisp, drain the oil, peel and crush for later use.

6. Put 2 tablespoons of superfine Chili powder into a bowl, add 8 complete Chili granules, heat the oil in the pot and pour it into the bowl (it will bubble when pouring). When the bubbles disappear, add 1 tbsp soy sauce, 1 tbsp sesame sauce and 1 tbsp sesame oil and mix well.

7. Boil the water in the pot, put the soft sweet potato vermicelli into boiling water, and drain the water.

8. Put 1/3 stock and all seasonings into a bowl and mix well. Add sweet potato vermicelli, then sprinkle with crispy soybeans, chopped flowers, coriander, chives, oil peppers and blanched vegetables. Finally, put the broth and minced meat in the bowl.