1. Boil pork bones1000g, wash and smash. An old duck, washed and eviscerated. Put it in a pot and add cold water until it is submerged (add enough cold water at a time, and never add cold water halfway).

Use as red soup: add appropriate amount of onion, ginger (pat loose) and garlic, stew for 2-3 hours with low fire, oil and taste, the soup is clear and clear, and the residue is drained. Put the bottom material in the hot pot, add the boiled soup, add salt and chicken essence, and boil to melt the bottom material to rinse vegetables.

For clear soup: add appropriate amount of onion, ginger and garlic, cook and stew with fire until the soup is milky white, mellow and fresh, drain off the residue, and add salt and chicken essence to make a white soup.

Second, wash the vegetables, remove the roots, peel potatoes and other thick slices, and plate them separately;

Third, meat should be cut into large pieces and thin slices; Slice lunch meat, ham sausage, etc. .

Fourth, the flavored dishes are generally prepared with sesame oil, garlic paste, soy sauce, vinegar, etc., depending on their respective tastes.