The specific method is as follows:

1. First add the seasoning into the bowl. Main ingredients: salt, chicken essence, sugar, vinegar, light soy sauce, and cooked oil. This taste is on the lighter side. If necessary, please add 1.5 grams of Sichuan pepper powder, 1 gram of pepper, 5 grams of spicy oil, 2 ml of sesame oil, and an appropriate amount of chopped green onion. And use bone soup to prepare it. It cannot be prepared with boiling water. It must not be prepared with boiling water. Remember.

2. Prepare the zaozu that needs to be cooked. Add an appropriate amount of water to the pot and wait until the water boils before putting the zaohou down. Remember that the water in the pot must be boiling and you must use a spoon immediately when you put it down. Stir lightly otherwise it will stick to the pan.

3. When the lettuce floats, add the prepared lettuce, mix for two or three times and immediately turn off the heat. Note: To judge whether the hand is cooked or not, check whether the hand is floating. (During cooking, you may see that the water used to boil the hand becomes turbid and yellowish. This is because the skin of the hand contains baking soda and there is a little flour on the surface. This is normal. This is a normal phenomenon. Water cannot be used as the soup base.)

4. After cooking, put the lettuce and lettuce into a bowl. Try to completely soak the lettuce in the soup, and remember to mix it slightly after putting it in the bowl for convenience. The skin of the palms absorbs the smell and prevents the palms from sticking together. In this way, a bowl of Chao Shou is ready.