1. First put the lean meat (occasionally some more particular chefs will cut some lean meat strips for later use) and fat meat into a blender and blend them into a puree (traditionally, use a kitchen knife to mince the meat into a puree) shape, and is said to have a solid taste).

2. Next, stir in seasonings such as salt, sugar, white pepper, sesame oil, starch powder, and scallions. The amount of these seasonings varies from person to person.

3. After adding the seasonings, stir the meat paste until it becomes extremely sticky, and then continue to stir in the fish paste (you can put the lean meat strips cut first into the meat paste, and stir quickly to increase the texture of the meat). Finally, knead the minced meat into particles, put them into the boiling soup, and scoop them up after cooking.

4. After making the minced meat, you can prepare the mushroom and meat soup. First, cut some vegetable ingredients (such as mushrooms, Chinese cabbage, bamboo shoots, etc.) into shreds. Cut green onions into sections and set aside.

5. Pour the oil into the wok and heat it up, add the scallion segments and saute them until fragrant and take them out immediately (the fried scallion segments are usually discarded directly; but you can take out a little scallion oil for later use).

6. Then stir-fry shredded mushrooms and shredded Chinese cabbage (if you want to cook bamboo shoots and meat soup first, boil the bamboo shoots in boiling water). Add the soup in which the meat soup was cooked before (you can add mushrooms, fungus, dried shrimps, or if you are more particular, add shark's fin), wait until the soup boils, then add seasonings (such as soy sauce, sugar, salt, etc.).

7. Finally, use a little starch water to thicken the gravy (you can also add egg drop, add meat soup, sprinkle some coriander (you can also drizzle a little scallion oil at the same time), prepare a little minced garlic and black vinegar (you can also Replace with black vinegar) or soy sauce and enjoy.