1. Materials to be prepared.
2. Clean the chopped pork bones first, and blanch them with some cooking wine in a pot under cold water.
3. The blanched bones are then washed with water to remove blood foam.
4. Re-add water, cooking wine, and ginger slices to a boil, simmer on low heat for two or three hours.
5. Soak the dried bamboo shoots and black fungus with water.
6. Remove impurities and wash.
7. Add the processed dried bamboo shoots and black fungus to the soup pot.
8. Add chicken essence, change the salt to medium heat and cook for ten minutes.
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