Specific steps:

First step: clean the pangolin bones, fry them in salad oil, then blanch them for a few moments to remove the fishy oil.

The second step: Prepare a large pot, pour 5000 grams of water, put the blanched fish bones, dried mushrooms, dried scallops, open high heat and boil the soup, until the soup evaporates and reduces by half.

Step 3: Then add half of the cilantro (40 grams), scallions, onions, ginger, celery, carrots, and continue to simmer until the aroma wafts out, then fish out the ingredients.

Step 4: Add the fresh dew, fish sauce, soy sauce, dark soy sauce, sugar, monosodium glutamate, and chicken powder to the pot, stir to combine, and then continue to heat and bring to a boil.

Step 5: Next, add pepper, sesame oil, green and red bell peppers, and the other half of the cilantro (40 grams), continue to boil and then turn off the heat and let the sauce cool down on its own, fish out the ingredients, leaving only the pure sauce, and put it into an airtight jar to refrigerate for later use, and when it is time to eat, use it as you like.