2 old hens, 1 crow 1 hen, 3,000 grams of pig bones, 300 grams of longan [with shell], 500 grams of melted lard, 300 grams of celery, 50 grams of coriander, 75 grams of green pepper and 75 grams of red pepper.

Seasoning:

250g of refined salt, 0/500g of light soy sauce, 500g of light soy sauce, 0/50g of sugar color, 200g of cooking wine, 50g of fish sauce, 0/00g of crystal sugar, 75g of monosodium glutamate and 25g of chicken essence.

Method:

1, clean the old hen and old crow [chicken and duck offal are used for other purposes], break the bone of the stick, put it into the soup pot together, add the broken longan and add about 20 kilograms of water: skim the floating foam after the fire is boiled, cook it into a pot of original soup on medium fire, and take out the old hen, duck and bone of the stick for later use.

2. Pour the original soup into a pot of brine, and then pack it with star anise, cinnamon, hay, dried tangerine peel, scorpion, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shell of yin and yang, medlar, etc. Wrap it in gauze, put it in a pot, and add fresh Nanjiang, citronella, broken Siraitia grosvenorii, red dates, dried shallots and Lycium barbarum.

3. First, clean the raw materials that need to be pickled, after preliminary treatment, put them into a halogen pot, cut celery into sections, cut parsley into sections, remove seeds from green peppers and cut into pieces, stir-fry them with melted lard in a wok, then pour them into the halogen pot, light the halogen pot, and directly pickle the raw materials in the pot.