1, lucerne lean pork soup. Ingredients: 150g of loofah, 100g of pork tenderloin, 1 green onion, 2 slices of ginger, 1 teaspoon of salt (5g), 1/2 teaspoon of white pepper (3g), 1 teaspoon of sesame oil (5ml), 1 bowl of stock (250ml). Directions: Wash the loofah, remove the skin and cut into half round slices; wash the pork loin and cut into thin slices; wash the green onion and cut into pieces. Heat the oil in a pot, pop the ginger and scallion, add the stock and salt, then add the meat. Add the loofah and reduce the heat to a rolling boil for about 5 minutes, transfer to a bowl, sprinkle with white pepper and sesame oil, and serve.

2, tamari nori lean pork soup. Material: 180 grams of lean pork, 90 grams of tamarind, 60 grams of seaweed. Practice: tamarind softened with water, washed; lean pork washed, shredded, with drum oil, soy sauce, salt, cornstarch marinated for 10 minutes, purslane torn into small pieces, put the pan fried for a few moments, to remove the fishy flavor and sand, with clean water immersion open, washed. Put the tamari into the pot, add the right amount of water, boil over moderate heat for 15 minutes, put the purple cabbage and then boil, and then put the lean shredded pork to cook until the meat is cooked, seasoning for use.

3, lean meat porridge. Materials: about 50 grams of rice, about 300 grams of water, 50 grams of lean meat, 50 grams of eggs, 2 green onion leaves, salt. Practice: lean meat cut into shreds or slices, with a little tender meat powder and soy sauce marinated in flavor, eggs cut into small grains, scallions cut into scallions spare. In a casserole dish, add rice and water, cook over high heat, and then slowly cook over low heat for 2 to 3 hours. After the porridge is cooked silky (no large grains of rice), pour in the eggs and cook for about 5 minutes. Then pour in the meat, stir with chopsticks, wait until the congee surface rolling, meat color white, add the right amount of salt, sprinkle with chopped green onion can be eaten.