(1) 250g of clean grass duck, 750g of clean hen, 250g of hooves, 250g of pig's feet and 250g of lean meat, cut into pieces, blanched with 50g of cooking wine, washed with cold water, put into a soup bucket, add 6Kg of boiling water, cover with 75g of cooking wine, and cook for 4 hours to get 3kg of soup, which is practical.

(2) Boil 600g shark's fin in water, add 25g ginger juice and blanch, then steam 250g thick soup,15g cooking wine and 3g chicken powder in a cage for 30min until the shark's fin is soft and waxy;

(3) Take out the pot, add soup 1250g, shark fin, salt 5g, monosodium glutamate 1g and chicken powder 1g, boil to taste, thicken and sprinkle with pepper.

operation requirement

Hang thick soup without onions and ginger.

The pig's feet should be thoroughly drained and washed, otherwise it will easily affect the taste of the soup.