60g of star anise, 50g of cinnamon, 45g of hay, 50g of dried tangerine peel, 200g of fresh ginger, 75g of citronella, gecko 1 pair, clove 10g, 30g of tsaoko, 35g of fennel, 25g of pepper, 30g of American ginseng and codonopsis pilosula 10.

Soup:

Two old hens, one crow 1 hen, 3000g of pig bones, 300g of longan [with shell], 500g of melted lard, 300g of celery, 50g of coriander, 75g of green pepper and 75g of red pepper.

Seasoning:

250g of refined salt, 0/500g of light soy sauce, 500g of light soy sauce, 0/50g of sugar color, 200g of cooking wine, 50g of fish sauce, 0/00g of crystal sugar, 75g of monosodium glutamate and 25g of chicken essence.

Method:

(1) The old hen and crow are cured [the internal organs of chickens and ducks are used for other purposes], and the bonzi bones are broken and put into the soup pot together, and then about 20kg of water is added to the broken longan: after boiling with strong fire, skim the floating foam, boil the original soup with medium fire, and take out the old hen, ducks and bonzi bones for later use.

(2) Pour the original soup into a pot, and then wrap the star anise, cinnamon, hay, dried tangerine peel, scorpion, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shell of yin and yang, wolfberry fruit, etc. Wrap it in gauze, put it in a pot, and add fresh Nanjiang, citronella, broken Siraitia grosvenorii, red dates and dried onions.

(3) First, clean the raw materials that need to be pickled, after preliminary treatment, put them into a halogen pot, cut celery, coriander and green pepper into pieces, stir fry them with melted lard, pour them into the halogen pot, and then set the halogen pot on fire to directly pickle the raw materials in the pot.