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Ingredients: 500 grams of pork, 10 grams of chicory.

Seasoning: 1500g Chubang grain blended oil (approximately 50g consumption), 3kg pork bone soup, 5g each grass fruit, star anise and cinnamon, 2g lemongrass, 20g each green onion and ginger, 50g Chubang brine juice , 3 grams each of salt and Chubang chicken essence, 2 grams each of Chubang MSG and rock sugar, 15 grams each of Chubang oyster sauce and Chubang soy sauce).

Production Method:

1. Wash the pork.

2. Pour Chubang grain blended oil into the pot. When it is 60% hot, add the old chicken and fry for 1 minute. Remove and control the oil.

3. Leave the bottom oil in the pot, add 5 grams each of grass fruit, star anise, cinnamon, 2 grams of lemongrass, 20 grams each of green onion and ginger, stir-fry until fragrant, take it out and put it into a spice bag.

4. Pour pork bone soup into the large clay pot, add pork and spice packets, add Chubang brine juice, salt, Chubang chicken essence, Chubang MSG, rock sugar, Chubang oyster sauce, Chubang soy sauce to taste, and bring to a boil over high heat. Reduce heat and simmer for 20 minutes, turn off heat and soak for 1 hour, remove and plate with a knife, garnish with chicory.