Ingredients: 3g of Amomum tsao-ko, 50g of peas, 0g of coriander10g, 0g of yam100g, 20g of mutton (thin), 0g of carrot150g, 0g of onion10g of ginger, and 4g of rice wine10g.

Practice: first clean the mutton, remove the fascia and cut it into small pieces. Then wash peas, remove roots, leaves and tail tips from carrots, wash and cut into filaments; Peel and scrape the yam and cut it into small slices. Remove the roots and leaves of coriander and wash it; Wash ginger and slice; Wash onion and cut into sections; Put tsaoko into a small gauze bag and tie it. Next, blanch the mutton block with boiling water to remove the smell of blood and put it into the pot. Add shredded carrot, yam slices, onion, ginger slices, yellow wine, tsaoko bag, pepper and appropriate amount of water into the pot, bring to a boil with high fire, and skim off the floating foam. Then, simmer the mutton until it is crisp and rotten, remove the onion, ginger and tsaoko, and add peas to boil. Finally, add salt, coriander and vinegar to taste and serve.

Pearl Sam sun soup

Ingredients: tomato 1 piece, egg white 1 piece, chicken breast 50g, pea 50g, milk 25g, starch 25g, cooking wine, salt, monosodium glutamate, broth and sesame oil.

Practice: firstly, the chicken is deboned, washed and chopped into fine mud; 5 grams of starch and milk are stirred together; Open the eggs and keep them yellow; Put these three samples in a bowl and stir them into chicken paste. Wash tomatoes, peel them with boiling water and cut them into dices; Wash peas. Then, put the wok on the fire, pour the stock, add salt and cooking wine to boil, and then add peas and diced tomatoes. After boiling again, turn off the heat, beat the chicken puree into pearl balls with chopsticks or a spoon, put it in the pot, then turn on high heat until the soup boils, add starch, and add monosodium glutamate and sesame oil after boiling.