Bacon and pork belly are cut into cubes; Fresh bamboo shoots cutting hob; Wash Qingjiang vegetables and cut into small pieces for later use.

Take a pot, add water (except the weight) to boil, add pork belly pieces and onion segments, ginger slices and rice wine made in the method of 1, boil again, and then simmer for 10 minutes, then remove and wash.

Take a soup pot, add water, add bacon pieces, pork belly pieces made in method 2 and bamboo shoots made in method 1, and cook for about 60 minutes with low fire until the soup becomes milky white.

Add the hundred-leaf knot and continue to cook for 20 minutes, then add the Qingjiang vegetable section with the method of 1.