A packet of spicy sauce, a proper amount of water, beef balls, various fish balls, gluten, yuba, mushrooms, and all kinds of vegetables you like. After the soup turns milky white, we take out the bones and smash them into pieces, and then put them back in the pot to cook for half a time, so as to give full play to the essence of the bones. After cooking, use it to drain out the thick soup and separate the slag. The soup base is done like this! Cook the meat in advance until it is eight-cooked before adding the next ingredient. Finally, add vegetables, cover the pot and simmer for 1 min, then turn off the heat. Change the bones into pieces, then take a pot to prepare boiled water, add bones, ginger and cooking wine, and cook to remove the fishy smell. There will be floating foam when blanching, just salvage it, rinse it again and drain it for later use. Prepare a large pot, add a proper amount of water, pour in bones and carrots, with more water, then bring to a boil with high fire, then turn to low fire, and keep the soup boiling for 2-3 hours until it turns milky white.

Spices are all dried and fried first, and then ground into powder. The proportion is: white button 50, fennel 30, rhizoma anemarrhenae 70, Amomum villosum 20, fragrant fruit 50, cumin 40, cinnamon 20, dried tangerine peel 40, licorice 15, twig 20, grass-cutting 30, water-throwing 25, citronella 20, star anise 20, fragrant leaves 20 and Senecio scandens. Here all calculated in grams, vegetable oil 1 10, lard 250.

Butter 500, sheep oil 30, chicken oil 200, ginger 50, scallion 25, garlic 25, coriander 1 small bundle, celery 2, rapeseed powder 90, red pepper powder 30, green pepper powder 30, red bean paste 200 and pepper can be selected according to personal preference and taste. Common ingredients include potatoes and cauliflower. Noodles 30, chafing dish base 40, black lobster sauce 40, white sugar 20.