2. Put Wang Chao in clear water for a period of time and let it spit out mud.

3. Then, select a dozen watchdog (a dish) to cook, put it in a basin, and burn it in boiling water. At this time, the watchdog's long claws have shrunk into a ball.

4. Heat the oil to 70% heat, add Jiang Mo and mashed garlic, stir-fry for fragrance, remove the scalded Wang Chao and put it in the pot, add soy sauce, fennel and cooking wine, simmer for 10 minute, and after each Wang Chao shrinks into a ball and turns red, collect the soup and put it in the pot to eat.