2. Put the fresh soup into a pot, add Jiang Mo, chopped green onion, refined salt, soy sauce, five-spice powder, chicken essence and monosodium glutamate to taste, and then add flour to make a thick paste.
3. Chop the lean pork into a bowl, add refined salt, cooking wine and monosodium glutamate, and mix well in the batter.
4. Wash the pan, inject salad oil and burn it to 50% heat, grab it evenly with both hands, pat it into a round cake, fry it in the pan until both sides are golden, take out the oil, dry it for later use, stir-fry it in pieces, stew the soup, steam it in the pan, cut it into pieces, put it in a bowl, steam it with onion, ginger, aniseed and broth, put it in a plate, and collect the juice and pour it out.