Put cold water in the pot, the fire will foam, while fishing out the floating foam, while turning down the fire to prevent the floating foam from spreading.

Take out the meat and rinse it clean. Take the soup out of the original pot, add a little salt, stir and precipitate. Put the soup back in the pot, don't precipitate.

Put the meat in the soup, add yellow wine and ginger, and simmer until crisp.

After the meat is crisp and rotten, take out the ginger, add some soy sauce, salt and sugar, and extract the color with the old color. Cook for 5 to 10 minutes to make it tasty.

Bring the soup to a boil, and concentrate it, that is, you can eat it in moderation.

The above introduction is not from online recipes (too complicated), but from grandma and mom, a traditional practice at home. Improve in practice.