1. Rinse the pork belly with water, put the pig in boiling water for 5 minutes, remove and let cool, and slice
2. Slice the blood sausage; shred the sauerkraut; blanch the large intestine in a pot of boiling water and slice; soak potato flour, fungus, and day lily in warm water.
3. Boil the chicken skeleton in boiling water and cut into sections.
4. Put the soybean oil into the pot until it is 80 minutes hot, add the aniseed, pepper, bay leaves, fry the aroma, then add the ginger, green onion, the chicken skeleton, the pig intestines, and a little water; add the pork belly, sauerkraut, and vermicelli , Fungus, day lily, blood sausage. Add more water and cover the pot. After the pot is boiled, remove the lid and add salt before use.
5. Dip fermented bean curd, chive flowers, minced garlic, soy sauce, and sesame oil to make the juice.
Tips:The pig intestine should be cleaned, and a little cooking wine should be added when blanching the water to remove the peculiar smell.
