Raw materials: pork belly, pork intestines, blood sausage, pickled cabbage, dry powder strips, frozen tofu, ginger slices, onion knots, coriander knots, refined salt, pepper, cooking wine, soy sauce, chicken essence, monosodium glutamate, mixed oil, 2 pork bone soup and garlic sauce dishes. Method:

1. Slice cooked pork belly; Cut the cooked pig intestines into pieces; Slice the blood sausage obliquely; Wash sauerkraut and cut into filaments; Dry powder strips are made with boiling water and cut into long knots; Slice the frozen tofu.

2. Put the wok on fire, add the mixed oil to heat it, add ginger slices and scallions to fry until fragrant, add shredded sauerkraut to stir-fry to taste, add pork bone soup, pork belly, vermicelli and frozen tofu, boil and skim off the floating foam, add refined salt, pepper, cooking wine, soy sauce and chicken essence, stew for about 7 minutes with low fire, and use a colander.

3. Put the blood sausage into the pot, scald it until the sausage slices are curled, remove it with a colander and put it on the stewed dishes in the soup, add monosodium glutamate into the soup in the pot, pour it into the soup from the pot, and finally sprinkle with coriander and serve it with the garlic sauce.