2. Accessories: onion 1, ginger 1, diced mushrooms 1, winter bamboo shoots 1, ham 1, a little alkali, 200g seasoned chicken soup, and a proper amount of salt.

3. Cut pork belly and duck gizzard into small pieces and soak them in cold water made of alkali, onion and ginger.

4. Wash the alkaline taste of pork tripe and duck gizzard with clear water; Heat the soup pot, add chicken soup, mushrooms, winter bamboo shoots, ham, pork tripe and duck gizzard, add salt and put into the soup bowl.

5. Fry the crispy rice in an 80% hot oil pan until golden brown. After serving, put it in a soup bowl and pour the soup into the crispy rice while it is hot.