1. Wash the bear meat and cut into small pieces for later use.

2. Heat hot water in a pot, add bear meat and blanch it to remove blood and fishy smell.

3. Take out the blanched bear meat and set aside.

4. Add bear meat and stir-fry for a while, add appropriate amount of cooking wine and stir-fry evenly.

5. After the soup boils, skim off the foam and continue to simmer over low heat for 30 minutes until the bear meat becomes crispy.

6. Beat in eggs and stir evenly.

7. Continue to cook until the eggs are cooked, add chicken essence to enhance the freshness.