1, raw materials: cuttlefish, squid in water, fish maw in oil, ham, coriander, onion, clean chicken, bean skin in water, cabbage, peas, onion, bean sprouts, kelp, bean curd, quail eggs, sour beans and mushrooms, 50g each.

2. Practice: Slice the meat separately, blanch it with flavor, then cool it and plate it;

3. Blanch the remaining ingredients in another pot, cool them, cut them into sections and put them on the plate;

4. Chop coriander and onion, serve with oil pepper and scalded rice noodles;

5. When the chicken oil is burned to 70% heat, put it into a bowl, pour in the boiled broth, and add seasoning to the table;

6. When eating, first blanch the meat slices to white, then slightly blanch the green vegetables, then rice noodles, and sprinkle a little chopped green onion and parsley.