Ingredients: a pig bone and a chicken skeleton.

The auxiliary materials include Zanthoxylum bungeanum 1g, Capsicum annuum 1g, Capsicum annuum 1g, cooking wine 2g, ginger 1g and onion1g.

1. First of all, the main ingredients we choose are pig bones, chicken bones and duck bones, and the auxiliary materials are pepper, pepper, pepper, cooking wine, ginger and onion.

2. Put pepper and pepper into gauze bags to prevent astringency in the mouth when eating soup. The amount of pepper and pepper depends on the taste of local people. After loading, tie it tightly with a string.

3. Slice the ginger and cut the onion for later use.

4. Next, put the three kinds of bones in hot water, remove the fishy smell, and add the three kinds of bones after the water is boiled.

5, add the right amount of cooking wine, open a big fire, just pass the hot water, and when the water is turned on again, you can fish out the bones.

6. Well, the water is boiling. Turn off the fire, remove the bones and pour out the water.

7. add water to the pot, fire, and then put the bones in.

8. Put in a cloth bag, add pepper and pepper, add onion, ginger and a little pepper. After the fire is boiled, it can be used by turning it down for 7 to 8 hours. Ok, the broth is finished.