Special ingredients (one water snake, one yellow frog), 4,000 grams each of pork skull, beef bone, 20 grams each of grass nuts, cinnamon, licorice, 15 grams each of star anise, lemongrass, sand nuts, 25 grams each of cumin, 5 grams of cloves, 10 grams each of allspice, peppercorns, 6 grams of Chenpi, 400 grams of tempeh from Yangjiang, 50 grams of dried chili, 500 grams of ginger, 200 grams of dried scallions, 150 grams of Guilin Tofu Milk, 100 grams of salt. Meiji chicken powder 250 grams, 100 grams of monosodium glutamate, 200 grams of rock sugar, 1000 grams of soy sauce, 500 grams of salad oil.

Production: 1, the water snake, yellow frog dissected to remove impurities, the pig skull, cow bones cleaned, into the boiling water blanch 10 minutes over high heat, fish out into a stainless steel bucket, add 15 kg of water boiled over high heat, cook over low heat for 5 hours, filtered to retain the soup. 2, the pot into the salad oil, burned to fifty percent heat into the strawberry, cinnamon, licorice, star anise, lemongrass, sand nuts, cumin, cloves, sesame seeds, peppercorns, Chenpi, Yangjiang tempeh, dried chili stir fry for 15 minutes on low heat, fish out the spices, wrapped up in gauze into a spice packet, into the soup simmering on low heat for 2 hours. 3, the pot to stay in the oil 30 grams, burned to 50 percent of the heat into the beancurd milk stir fry on low heat for 2 minutes, put salt, monosodium glutamate, chicken powder, sugar, soy sauce simmering away, out of the pot into the stainless steel bucket can be adjusted.