1, ingredients: star anise, cinnamon, tsaoko, ribs for soup, a piece of pork belly 1 kg, Siraitia grosvenorii, ginger slices, rock sugar, chicken essence, salt, cooking wine, oil consumption and light soy sauce.

2. Method/step: Wash all the dishes to be marinated and put them aside for preparation, such as chicken legs, trotters, chicken feet and so on.

3. Put a washed cauldron on the stove, put a bamboo mat at the bottom of the cauldron so as not to paste the bottom, put down your own main ingredients (chicken, duck and pork legs, etc., remember to put a piece of fat pork belly no matter what you cook), and then add ginger slices, rock sugar and spices in the bag.

4. Pour chicken essence, salt, cooking wine into the pot, consume oil, and take a proper amount of soy sauce (remember to take soy sauce, not soy sauce, and things that are marinated by soy sauce are easy to change color).

5, take another pot, pour water into the pot, it is best to add some ribs to make soup.

6. When the broth in another pot is boiled, pour the boiled broth into the pot with marinated vegetables until the marinade is completely submerged. First, boil the water in it with strong fire, and then turn down the fire and simmer slowly for 35-45 minutes for pork belly, 40-50 minutes for beef, 30 minutes for chicken feet and 0/hour for pork feet. Turn off the fire when the time is up. After about 20 minutes, you can eat delicious pot-stewed dishes.