The ingredients are pork with pork belly, sugar (for second use) for one hundred and twenty cents, dried vegetables for seven and five cents, onion segments for one dollar, soy sauce (for two uses) for one hundred and twenty-six cents, ginger (for two slices) for one dollar and cooking wine for six and two cents.

Cooking method 1. Scrape the pork, cut it into one-inch cubes, put it in a casserole, add 2 Jin of clear water, boil it on the stove, cook it for another five minutes, take it out and wash it in clear water. Pour the muddy water out of the pot, put the meat back into the pot, add onion, ginger, cooking wine, soy sauce (one or two taels of money), white sugar (nine taels of money) and a catty and a half of water, bring it to a boil over strong fire, move it to a slow fire and simmer for an hour and a half, then take it to a strong fire to thicken the soup and take it out of the pot. Put the skin down and put the meat piece by piece in the bowl.

2. After the dried vegetables are soaked and softened with water A, wash off the sediment, cut into five-minute sections, squeeze out the water, put them into the original pot broth, add soy sauce (four cents) and white sugar (San Qian), boil them on strong fire, then move them to slow fire for about 20 minutes, then pour them into a meat bowl (if the soup is not strong, add lard and six cents to burn them together).

3. When eating, cover a basin on the bowl, steam it in a steamer for about 15 minutes, take it out and put it back into the basin.