1. Slice the lean meat, add salt, MSG and light soy sauce , dark soy sauce, cooking wine, one egg white, starch, mix well and season until ready to use; put the dried bean curds into a bowl and add boiling water to soak until fragrant; wash and drain the Shanghai green and mung bean sprouts and set aside; slice the ham sausage and pickle the pepper and ginger., slice, smash the ginger, mince the kohlrabi, millet, green onions and garlic, leaving a few green onion segments for later use.

2. Heat the pot, put in oil, add star anise, cinnamon bark, bay leaves, and bubbles Sauté ginger, ginger segments, Sichuan peppercorns, and Pixian watercress until fragrant; pour boiling water, season with appropriate amount of salt and dark soy sauce, add green onion segments and dried chili peppers, bring to a boil, turn to low heat, and simmer for two minutes.

3.Put water into another pot, add bean sprouts and Shanghai green, boil the bean sprouts Blanch for two minutes and Shanghai Qingbo for 30 seconds, then remove and place in the bottom of a bowl.

4. After the water boils in step 2, add the ham sausage slices and soaked When the beans form knots, simmer over high heat for one minute, then remove and place into the bowl in step 3.

5. Bring the pot to a boil again, turn to low heat, and use chopsticks to slice the pieces one by one Put the meat slices into the pot.After all the meat slices are put into the pot, turn up the heat and cook for about three minutes until the meat is completely cooked and then turn off the heat.Remove the meat slices, place them on the bean skins, pour the soup from the pot into a bowl (strain out the star anise, cinnamon, dried chili pepper and other seasonings in the soup), sprinkle minced garlic, minced kohlrabi, and spicy millet on the meat slices.Dried chili noodles.

6. Heat the pot, pour in oil, heat until 70% hot, turn off the heat, and Pour hot oil over the meat slices.Finally, sprinkle with chopped green onions and the boiled meat slices are ready.