Pork (chunks of lean meat)

Mutton (chunks)

Chicken (drumstick or breast)

Wide vermicelli

tofu

Pork belly (for meatballs)

Pork belly (braised pork)

wood ear

spinach

chrysanthemum

How do you spell three delicacies?

Pork, mutton and chicken are cut into large pieces of cold water and put into the pot (more water is used for Sam Sun soup). After the water is boiled, skim off the floating foam, and add cooking wine, dried Chili, onion, pepper, ginger, cinnamon, fragrant leaves, star anise and salt. Simmer until soft and rotten. Don't spoil the meat, tear the back into silk.

Soak vermicelli, auricularia auricula and yellow flowers in warm water for later use.

While cooking soup, stir-fry tofu, meatballs and potato chips.

Slice the old tofu, drain the water (it can be absorbed by kitchen paper), and fry it in oil pan until golden brown.

Slice potatoes, drain them in cold water twice, and fry them in oil pan until golden brown.

Chop pork belly, add pepper, soy sauce, eggs, starch, chopped green onion and Jiang Mo, stir in one direction, knead into balls, and fry in oil pan until the surface is brown.

Pork belly is made into large pieces of braised pork and sliced.

Scoop the stew into a wok and boil it, then put it in the vermicelli and cook it on fire. Then add the fried meatballs, tofu, potato chips, yellow flowers and fungus in turn. When the soup boils again, add some spinach and roll out of the pot again.