1. Wash and drain pork leg bones, chicken bones and ribs respectively for later use.
2. Heat a pot of water. After boiling, put the materials made in the way of 1 into the pot, blanch them to remove impurities, and then scoop them up and wash them with cold boiled water for later use.
3. Take a deep pot and add 8000㏄ of water.
Adding the materials of the second method and Jinhua ham,
After boiling with high fire, turn to low fire for about 1 hour and a half, and then turn off the flame.
Filter out the materials in the pot and take the soup for later use.
4. Wash the lean meat and chicken breast, chop them into fine pieces, put them in a bowl, add 300㏄ of water (except the weight) and mix well for later use.
5. Pour the method 4 into the method 3 slowly, while stirring.
6. Heat the method 5 with low fire until it boils slightly, then turn off the fire, and filter the meat residue with gauze to get clear soup.