1. Main ingredients: 2000 grams of pig head meat, 1000 grams of duck neck, 1000 grams of chicken wings, 1000 grams of chicken feet, 1000 grams of duck head, and 1000 grams of pig ears.

2. Accessories: 150g dried chili, 250g salt, 200g rock sugar, 150g ginger, 20g star anise, 15g ginger, 12g white cardamom, 12g fennel, 5g licorice, 6g old cardamom, gardenia

15 grams, 12 grams of lemongrass, 25 grams of fragrant seeds removed, 12 grams of thyme, and 25 grams of cinnamon.

3. Method: (1) Prepare all materials.

(2) Method for making freshly fished stock: 30 kilograms of stock: chicken skeleton, crushed tube bones, and pig skin, boil with a small amount of water, and remove the blood foam on the skin.

Then add water and bring to a boil, add green onions, ginger slices, and kelp, turn down the heat and simmer slowly until it turns white! The broth can be repeatedly added with water and simmered three times before changing.

(3) Spices remove bitterness.

Soak 40g of Angelica sinensis, 40g of White Angelica sinensis, and 1 Luo Han Guo in water for 12 hours to remove the bitter taste of traditional Chinese medicine spices.

(4) Production of braised food packets.

Crush the above spices with a grinder. It does not need to be too fine. Too fine will not produce the fragrance. Then put it in a gauze bag and set aside.

(5) Marinate braised pork ingredients.

Thaw the frozen ingredients to be marinated first, then put them together, add salt, high-quality white wine, ginger slices, green onions, mix well, and let it sit for two hours before setting aside.

(6) Method for making freshly cooked stewed soup.

Use a clean iron bucket alone and pour out 30 kilograms of cooked soup, only the soup water.

Add 150g of salt, 400g of chicken essence, 200g of MSG, 15g of gardenia, 50g of Aftertaste King, 200g of rock sugar, 150g of cut pepper, 1000g of soybean oil, and simmer over high heat for 30 minutes.

(7) Food stewing operation.

Heat the prepared stewed soup, add the meat to be stewed, boil over medium heat for 30 minutes, turn off the heat, let it soak for an hour, take it out, put it on a plate and serve it.