200 grams of vegetable oil (about 135 grams), 100 grams of lard, 30 grams of bean paste, 30 grams of pickled ginger, 40 grams of pickled chili pepper, 10 cloves of garlic, 50 grams of ginger, 15 grams of peppercorns, 25 grams of sugar, 10 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of pepper. Another 500 grams of chicken or duck soup.

Frying pan on the fire, under the vegetable oil is hot, under the soaking ginger, soaking chili knots, soybean paste, ginger (pat broken) fried a few times, decant the remaining oil, under the lard, garlic cloves, peppercorns, etc., and then fried a few times, poured into the chicken or duck broth, cook for 10 minutes, under the sugar, salt, monosodium glutamate, pepper, boil, beat off the froth, on the line This soup can also be used as a hot pot pot base