2. Wash chicken, ribs and pork bones, put them in boiling water and rinse them with clear water. Then put it into a pot, add 3000 grams of water, first boil it with high fire, skim off the floating foam, and then hang the fragrance with low fire. Scoop out 300g fresh soup and let it cool. Beat chicken breast and clean pork lean meat into velvet, and use 100g fresh soup powder respectively. Boil the fresh soup on the fire.
3. Wash the hairy belly, tear off the fascia, open the section, lift the slice, and cut it dry, Shui Piao. The cow's throat was blistered, the membrane was torn and the flowers were cut. Beef and pork are cut across the ribs, and the slices should be large and thin. Duck intestines can't be rubbed repeatedly with salt, remove mucus, wash repeatedly with water, and turn out the oily side. Scrape the oil with the square head of bamboo chopsticks, quickly scald it with boiling water, remove it and cut it for use.
4. Slice the luncheon meat, wash the duck feet and remove the rough skin. Peel and slice wax gourd.
5. Wash all kinds of vegetables, drain and tidy them up. Put the above materials and seasonings into a plate and put them around the hot pot.
6. Duck feet can be cooked in the pot first when eating. Prepare a dish with sesame oil, garlic paste, salt and monosodium glutamate. Eat meat first, then be vegetarian, and scald your food at will.