1. Preparation: butter, pork offal, rapeseed oil, bell pepper, Pixian bean paste, cinnamon cardamom, angelica dahurica, pepper, sesame pepper, star anise leaves and spicy noodles.

Second, stir-fry: firstly, add rapeseed oil and heat to remove the fishy smell of raw oil, add two or two pieces of butter and one or two pieces of pig's plate oil, turn to low heat after oiling, add ginger rice, add half a catty of bean paste, 10 a few sweet peppers, prickly ash and pepper, a total of one or two, just put less others, six fragrant leaves and two small pieces of rock sugar, not much, not much.

Third, use a chicken skeleton and pig bones to cook soup, pay attention to cleaning, add some cooking wine and ginger slices to the soup, cook for about an hour on low heat, add more water and cook repeatedly.

4. Take a small pot and pour the stock, add a proper amount of stir-fry, and cook for about 10 minutes according to your spicy degree. Cook your favorite bean sprouts, vermicelli, rape, bean products, etc. Pour them into a bowl with a strainer and sprinkle with some chopped flowers, coriander, garlic water and a bowl of mala Tang.