1. Prepare ingredients: cooking wine, sour radish in Laotan, pickled cabbage, pickled peppers in wild peppers, pepper, chopped green onion, white sugar, salt, chicken essence, bone soup (preferably chicken bone soup), ginger powder (or ginger juice), Jinyang green pepper, auricularia auricula, fresh mushrooms, luncheon meat, bean sprouts and scallions.

2. Cook a little salad oil or chicken oil (lard) and prepare a small fire. Put sour radish 50 ~ 100g, pickled cabbage 50g and wild pepper 5 ~10g into the pot and stir-fry slowly, and add a little cooking wine until the steam gradually disappears.

3. Paste soup (broth, hanging soup), paste soup material100g, add 8 kg of water to make paste soup.

4. Put the prepared sour radish, pickled cabbage and pickled pepper into the paste soup, add a little salt, a little pepper, a little sugar, a little chicken essence, a little Jiang Mo and about 10 piece of Jinyang green pepper to taste, and cook on the stove for 5- 10 minutes.

5. Add black fungus, fresh mushrooms, luncheon meat, bean sprouts, and scallions (you can also add your favorite ingredients), cook for ten minutes, then take out the pot and sprinkle a little chopped green onion after taking out the pot.