Seasoning

10g cooking wine, 5g ginger, 10g green onion, 3g salt, 3g chicken essence, 30g chicken oil, 3g pepper

Preparation

1. Kill the black snake, peel off the skin, head, tail and intestines, and wash them; wash the pork ribs and chop them into 4 cm long sections; loosen the ginger and green onions. Cut into sections.

2. Put the black snake meat, ribs, ginger, green onions and cooking wine into the pot, add 200 ml of water, bring to a boil over high heat, then simmer over low heat for 35 minutes, add salt, chicken essence, chicken Add salt and pepper and serve.