A packet of hot sauce, proper amount of water, beef balls, all kinds of fish balls, gluten, yuba, mushrooms, all kinds of vegetables you like. After the soup turns milky white, we take out the bones and mash them, and then put them back in the pot for half a time to give full play to the essence of the bones. After cooking, use it to drain the thick soup and separate the residue. The soup base is made like this! Cook the meat until it is 80% cooked before adding the next ingredient. Finally, add vegetables, cover the pot and stew for 1 min, then turn off the heat. Change the bones into pieces, then take a pot to prepare boiling water, add bones, ginger and cooking wine, and cook to remove fishy smell. There will be foam when blanching, just salvage it, then rinse it and drain it for later use. Prepare a large pot, add a proper amount of water, pour in bones and carrots, add more water, then bring to a boil with high fire, then turn to low heat, and keep the soup boiling for 2-3 hours until it becomes milky white.

Spices are dried and fried first and then ground into powder. The proportion is: white button 50, fennel 30, Anemarrhena asphodeloides 70, Amomum villosum 20, fragrant fruit 50, cumin 40, cinnamon 20, dried tangerine peel 40, licorice 15, twig 20, mowing 30, water throwing 25, citronella 20, star anise 20, geranium 20 and Senecio scandens 25. Here all calculated in grams, vegetable oil 1 10, lard 250.

Butter 500, sheep oil 30, chicken oil 200, ginger 50, onion 25, garlic 25, coriander 1 small bundle, celery 2, rapeseed powder 90, red pepper powder 30, green pepper powder 30, red bean paste 200 and pepper can be selected according to personal preference and taste. Common ingredients are potatoes, cauliflower and kelp. Noodles 30, chafing dish base 40, black lobster sauce 40, sugar 20.