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配料标准:水50升,新棒子骨5公斤,去净毛和肉脏的白条鸡1～2只,干净鲜猪皮、酱油各3公斤,细盐5公斤,冰糖(白糖也可)500克,食油150克,鲜姜、大葱各100克,桂皮50克,丁香、山奈、大料、白芷、茴香各25克,花椒、荜拨各20克。熬制方法:先将锅里水烧沸,然后放入棒子骨、鸡、猪皮,锅沸后,再加入酱油、细盐、鲜姜、大葱、桂皮、丁香、山奈、大料、白芷、茴香、花椒、荜拨等调料。煮熬5～6小时,到骨头上的肉自行脱落为止。这时,将骨头和鸡等一切固体物捞出,撇净汤面上的浮沫。
Ingredients: 50 liters of water, new stick bone 5 kg, to clean and dirty white striped chicken 1 to 2, clean fresh pig skin, soy sauce 3 kg, salt 5 kg, rock sugar (sugar can be) 500 g , Edible oil 150 grams, 100 grams of fresh ginger, green onions, 50 grams of cinnamon, cloves, Chennai, aniseed, Angelica, fennel each 25 grams, pepper, Diao each 20 grams. Boil method: first boil the water in the pot, and then into the stick bone, chicken, pigskin, boil, then add soy sauce, salt, ginger, green onions, cinnamon, clove, Fennel, pepper, stirrup and other spices. Cook boil 5 to 6 hours until the meat on the bone off itself. At this time, bones and chickens and other solids will be removed, netting the surface of the floating foam soup.