1. Wash the chicken skeleton and put it in a bowl, put the pork filling in a bowl, rinse the tofu slightly and put it on a plate. All ingredients are ready and start.

2. First, add ginger and green onion to the bowl of pork stuffing, then add a little dry starch, beat in an egg, and finally add a little salt, light soy sauce and sesame oil, stir clockwise evenly, and cover. Wrap in plastic wrap and put in the refrigerator to taste.

3. Pour water into the pot and bring to a boil. Add the ginger slices, green onion segments and aniseed, then add the chicken skeleton, blanch and remove.

4. Pour water into the soup pot, add the chicken skeleton, green onions, ginger and aniseed, bring to a boil over high heat, then turn to medium heat and simmer. After the soup is cooked, add all the ingredients together with the soup. Pour into casserole.

5. Take the pork filling out of the refrigerator and stir it. When the water temperature is about 20 degrees, add the pork filling. (The water temperature is about 20 degrees, when small bubbles just appear on the edge of the pot) After the water boils, adjust the heat to medium.

6. Add the cut tofu cubes, boil the water again, skim off the foam, add salt and a little light soy sauce to adjust the color, turn to low heat, place a chopstick next to the pot, and cover the pot. Cook slowly.

7. For about 20-30 minutes, taste the taste of the soup, mainly salty and fresh. Add the rapeseed, a little chopped green onion, and pour in 13 bags of Bai Guyue Noodles. The taste will be different whether it is added or not.

8. Pour out a bowl, add a bowl of rice, and start eating.