With makings
| Niu Za | 200 grams |
| 3 | |
| 3 | |
| 6 ～ 7 | |
| 100 leaves | 3 pieces |
| 1 | |
| 2 spoon | |
| 2 | |
| Right amount | |
| Right amount | |
| Right amount | |
| Garlic child | 3 valve |
| 1 | |
| Right amount | |
| 2 (do not eat hot need not put) | |
| 3 |
The practice of miscellaneous soup of ox of the daily life of a family
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Niu Za cold water enters boiler, add cooking wine and ginger, shallot, scald water, fish out reserves
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Chinese cabbage is washed with 100 leaves had cut completely reserve
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Millet of green ginger garlic is hot had cut reserve
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Vermicelli made from bean starch shifts to an earlier date lukewarm bleb is good
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Arenaceous boiler heats up oil, enter sweet part of a historical period of anise of green ginger garlic, stir-fry before stewing fries a fragrance
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Fry into Niu Za stir-fry before stewing
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Add unripe smoke often smoke, fry
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Add boiled water, you join water quantity basis to more or less be added what distribute food, dish adds bit of water more more, dish chooses water less less
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Add salt to flavor according to his taste
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Join right amount white pepper
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After water leaves, join distribute food, boil again
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Join the vermicelli made from bean starch with good bubble
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Caraway and shallot are joined after vermicelli made from bean starch has been boiled, cease-fire leaves eat
