1. Boil pig bones and chicken skeleton bones in boiling water for 5 minutes (blood removed), then put them in a stock barrel, add 40 kilograms of clear water, add ginger, cooking wine and white pepper in turn, simmer for 3.5 hours, 14 hours, then add chicken essence and monosodium glutamate and stir evenly to get the finished product.

2. If spices are used, all the spices should be put into a gauze bag, soaked in warm water for 20 minutes, and then put into a broth bucket. The bag should be bigger, the seasoning will expand during cooking, so leave some space.