1, dried chicken, dried duck and dried hoof, you can soak these three kinds in water one day in advance, then take them out and put them in a pot (pressure cooker is also acceptable), and add star anise pepper according to your taste and preference. Don't make soup after cooking, tear the preserved chicken (preserved duck and hoof) with your hands and dip it in seasoning. Wax hoofs can also be sliced, steamed pickles, garlic and so on. And you can also burn wax gourd.

2. After the preserved fish is soaked in water one day in advance, cut into pieces; Fresh meat (preferably with meat in front) is equal; Saute the pickled fish with onion and ginger, spray wine and put it away for later use; Blanch the fresh meat, cut into pieces, stir-fry the onion and ginger until the oil comes out, and bring the water to a boil. Pay attention to put enough water at once. When the meat is 80% cooked, pour the marinated fish pieces that have just been put in into the pot and burn them together. Cook for 5 minutes, then reduce the heat to 15 minutes. Boil the pot and taste it. I don't think salt is needed. This vegetable soup is white and thick and delicious.