1. Tear off the skins of cow eggs, boil them in boiling water for 3 minutes, and then take them out and wash them. They can be original or cut into thick slices.

2. Put the pig's feet in boiling water, remove them and wash them.

3. Put the yam, medlar, longan pulp, bovine testis, pig's trotters, ginger and Shaoxing wine into a vessel, add four cups of boiling water, and season with salt after 3 hours of low heat.

4. Stir-fry the spoon, heat the cooked big oil, add 50g of onion, 25g of ginger and garlic cloves to stir-fry until fragrant, add cooking wine, soy sauce, chicken soup, white sugar, monosodium glutamate and salt, and adjust the soup to wang hong.

5. Put the bullwhip into the soup and simmer with slow fire until the soup is dry and thick. Pick out the onion and ginger, hook them with wet starch to make a thick sauce, and pour pepper oil on them.