Ingredients: base material 1 kg, ginger slices, garlic slices and onion slices 80g each, pickled mustard tuber slices150g, pickled cabbage150g, chicken essence 20g, fresh soup 4kg, old oil 3kg, white juice soup 2.4kg, celery slices and coriander slices 50g each.

Practice: Heat the old oil to 80% heat, stir-fry the ginger slices, garlic slices and onion slices until fragrant, add mustard tuber slices, sauerkraut, seasoning, chicken essence and fresh soup, then pour in the white soup to boil, and sprinkle with celery slices and coriander.