Ingredients:

Lemon, coriander, spicy millet, onion, ginger, garlic, shredded tofu, vermicelli, shredded kelp, fungus, day lily, lotus root... mix whatever you like

Method:

1. Boil the lotus root, boil the kelp shreds until soft, scald the vermicelli until soft, and soak the fungus and day lily in hot water;

2. Add an appropriate amount of light soy sauce, mature vinegar and fresh lemon juice (according to our large pot, about 5 or 6 lemons);

3. Onions, ginger, garlic, coriander, millet and spicy (with Dai-flavored coriander is preferred), chop it finely, add chicken essence, sesame oil and the main ingredients, mix well, and wait until the flavor is absorbed.