1. Ingredients: 2000g river tofu curd, 100g pork slices, 100g ham sausage slices, 100g pork belly slices, 50g chicken mushrooms, 100g enoki mushrooms, 100g magnolia slices, 50g tomato slices 100 grams of pickled green vegetables, 25 grams of ginger slices, 25 grams of garlic slices, 50 grams of green onions, appropriate amounts of refined salt, monosodium glutamate, cooking wine, pepper, wet starch, 2500 grams of fresh soup, 150 grams of melted lard, 1 red oil flavored dish indivual.

2. Put the river water bean curd into a hot pot pot, soak the green vegetables and chop them into pieces; mix the pork slices with refined salt, monosodium glutamate, and cooking wine to taste, and then use wet starch to mix well and sizing.

3. Heat the wok, add lard and stir-fry until fragrant, add sliced ??ginger, garlic and pickled vegetables, add fresh soup, bring to a boil and add pork slices and tripe slices , ham sausage slices, chicken mushroom slices, enoki mushrooms, magnolia slices, etc., season with refined salt, monosodium glutamate, and pepper, cook until the ingredients in the pot are cooked, pour the pot into a hot pot pot with river water tofu pudding, and sprinkle with green onions. Segments and tomato slices, light the bottom fire before serving, and serve with the dish for guests to dip into.

4. Add 25 grams of red oil sea pepper, 3 grams of sesame oil, 5 grams of black bean paste, 3 grams of minced garlic, 15 grams of crispy soybeans, 20 grams of kohlrabi, 5 grams of cooked sesame seeds, 5 grams of chopped green onion and an appropriate amount of refined salt. After serving, add the soup in the bean curd pot.