1. Soup ingredients: 3 old hens, 3 kilograms of pork keels, 2 kilograms of soup bones, 2500 grams each of pork belly, pig trotters, and chicken feet, 1500 grams each of pork skin and goose fat, Jinhua ham, 500 grams each of scallops and 4 dried earth fish.

2. Spices: 100 grams each of star anise, sand ginger, grass fruit, white cardamom, and fresh lemongrass, 1 Luo Han Guo, 50 grams each of bay leaves, cumin, yellow gardenia, and white peppercorns. 80 grams each of cinnamon and Sichuan peppercorns, 20 grams of tangerine peel, 60 grams of dried chili peppers, 2 geckos, 30 grams each of licorice and cloves, and 500 grams of fresh galangal.

3. Seasonings: 1250g of Haitian Gold Label King Light Soy Sauce, 300g of Gold Label Dark Soy Sauce, 250g of Huadiao Wine, 500g each of Knorr Chicken Noodles, Thai Fish Sauce, Yipin Fresh Soy Sauce, 750g of Rock Sugar, 600 grams of salt, 200 grams of Shuangqiao MSG.

4. Vegetables: 400 grams each of onions, ginger, garlic, and dried shallots, 30 grams of coriander, 50 grams of celery, and 2,500 grams of chicken fat.

5. Preparation: Chop the soup ingredients except goose fat, Jinhua ham, earth fish and scallops into large pieces, put them into a stainless steel soup bucket, pour water to cover the surface, bring to a boil over high heat. Blanch for 10 minutes, take it out, rinse slightly with water, put it into a large bucket, add 45 kilograms of water and unprocessed soup, bring to a boil over high heat, simmer over low heat for about 6 hours, and filter out 35 kilograms of soup. Process the spices separately, wrap them in gauze, put them into the prepared soup, bring to a boil over high heat, then reduce the heat to low and simmer for about 60 minutes, then add the seasonings, adjust the color and seasoning. Pour the chicken oil into the pot, heat it up to 60% heat, add onions, ginger, garlic, coriander, celery, and dried shallots, fry over low heat for 5 minutes until fragrant, remove from the heat, and separate the fat and vegetable ingredients; vegetables Wrap the ingredients with gauze, put them into the seasoned semi-finished brine, and then pour in the boiled fat.