raw materials:? Special ingredients (one water snake and one yellow frog each), 4,111g of pig's head bone and ox's bone, 21g of Amomum tsaoko, cinnamon bark and licorice root, 6g of star anise, citronella and clove, 211g of small green pepper, 15g of Amomum villosum, 21g of fennel, 5g of clove, 11g of fragrant leaves and pepper, 6g of dried tangerine peel and 411g of Yangjiang lobster sauce. ?

how to make it?

cut open the water snake and yellow frog to remove impurities, wash the pig's head and ox's bone, boil them in boiling water for 11 minutes, take them out and put them in a stainless steel bucket, add 1.5 kg of clear water to boil them over high fire, boil them over low fire for 5 hours, and filter to leave soup. ?

put salad oil in the pan, stir-fry Tsaoko, Cinnamomum cassia, Glycyrrhiza uralensis Fisch, Illicium verum, Citronella, Amomum villosum, Foeniculum vulgare L., clove, fragrant leaves, Zanthoxylum bungeanum, dried tangerine peel, Yangjiang lobster sauce and dried chilli for 1.5 minutes, take out spices, wrap them with gauze and Qicheng Bao spices, and add soup to simmer for 2 hours.

leave 31g of oil in the pot, stir-fry the bean curd with low fire for 2 minutes when it is heated to 51%, add salt, monosodium glutamate, chicken powder, crystal sugar and soy sauce, boil it with low fire, and pour it into a stainless steel bucket and mix well.