1. Boil the soup with carrots and bones and cool it for later use. Add some monosodium glutamate to refresh it.

2. Chop onion, garlic and celery, soak them in hot oil and seal them for later use. (You can also stir-fry these minced meat oils slowly to make them smell and inhale them into the oil. Don't fry for too long, or the taste will disappear. )

3. The lean meat will be tender when marinated with raw flour, and the pig offal (pig heart, pig liver and pig lung can be used), fish balls and beef balls will be sliced.

4. Chop celery leaves and cut onion leaves into rings.

5. Cook the vermicelli until it is soft and rotten for use, not over-cooked, over-cooked and chewed. Very hot, not slippery or rough.

6. Boil bone-clearing soup, add lean meat, pig viscera and meatballs. If you like, you can also add a few vegetables that you like to cook, and add a proper amount of sesame oil that broke out before, and you can serve it. Add chopped celery leaves and onion leaves five seconds before cooking, and then pour the soup into the boiled river powder.