1. Stir-fry the chicken racks in a hot pan, add ginger slices, and turn the chicken racks into white
2. Add in a large pot of cold water and bring to a boil, then turn to medium and low heat and simmer for 40 minutes
3. Add ginger and green onions to the soup, add some salt to taste
4. Wash the vegetables, cut and serve on a plate
5. Spicy dip preparation: add salt, chicken essence, spicy black bean sauce, olive oil to ground coriander and ground celery, and add a tablespoon of stock to mix
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