Ingredients: 1 chicken skeleton, 6 chicken feet, 3-4 slices of ginger, half onion, appropriate amount of carrot, 400g Chinese cabbage, 1 root onion, 15-20ml cooking wine, and plenty of water.

1, onion is cut in half, radish hob is cut into pieces, onion is cut into sections, and Chinese cabbage is cut into small pieces;

2. Put the chicken skeleton, chicken feet, ginger slices and cooking wine into the pot, add water without ingredients, and take it out after boiling over medium heat.

2. Then put the cleaned chicken skeleton and chicken feet back into the pot;

3. Add chopped vegetables-cabbage, radish, onion, onion, add a few cloves of garlic, and add water to the top of the ingredients;

4, open the fire to boil, turn to a small fire, and remove the floating foam. This process should continue until the floating foam decreases;

5. Cook for three to four hours until the soup in the pot is boiled to one third of the original amount;

6. Finally, turn off the fire, filter out the clear soup with a sieve, and put it aside to cool;

7. Cool the cooked broth, then pour it into ice cubes and freeze it in the refrigerator for easy access.