Cooking Steps

1. 

   Step1:Dangshen, lilac, licorice, Chennai, anise, prickly ash, Baiguo, Caocao, Muxiang, Wujiapi, cassia twig, one bell (prickly ash, prickly ash, Bingtang and Xiangye can be put in a small amount, but others are auxiliary seasonings, if you have them or not, don't put them

2. 

   Step2:The chicken feet, gizzards, chicken hearts and chicken feet bought without buying duck feet and duck products cut off the fingernails. The chicken gizzards and chicken hearts are easy to taste. The chicken hearts are removed and the chicken oil is put on them. Then boil them in a cold water pot until they are boiled quickly. Then take them out and wash them with water. Prepare the best meat together. If you like to eat vegetables, you can cook them alone. Or you can put vegetables in when the meat is ready.

3. 

   Step3:The last picture of the cleaned chicken heart. Do not cut the chicken heart in half. Just cut it in half.

4. 

   Step4:Put all the seasonings in the pot. It's better to break the two halves of the chili (I didn't break the chili. I regret it). Put two bowls of water in the pot (it's not easy to put too much water. If it's not enough, then heat the water later). Boil it (or boil it a little longer).

5. 

   Step5:Cook the seasoning.

6. 

   Step6:Put all the main course into the pot. The water has just gone out of the main course. At this time, if the water is small, you can heat the water. Then boil it over. Boil it and simmer it.

7. 

   Step7:Make up the picture (after boiling, I taste the soup. It's not spicy. I add two spoonfuls of chili noodles).

8. 

   Step8:When the soup is cooked like this, turn it frequently to make the meat taste good. Until the juice runs dry.

9. 

   Step9:It's OK to cook the soup to this degree. It's more delicious when it's cool. Open to ea