1. To do this, remove the entrails and wash the chicken and duck, put them into the boiling water pot with the cleaned pig bones, remove the blood stains, and then put them into the pot, add water, and braise for about 3 hours. When the soup is milky white, remove the chicken and duck. The chicken and duck should not be overcooked. Otherwise, take the soup for use.
2. Cut the raw chicken breast and pork fillet into thin transparent slices and put them on the plate. Slice the cuttlefish (or squid) meat, boil it in boiling water, take it out and put it on a plate.
3. The rice is soaked, ground into fine powder, steamed and pressed into vermicelli. Then scald for two or three minutes to form, and finally rinse the rice noodles with cold water.
4. When eating, put 20g chicken and duck meat into a deep bowl, scoop the boiling soup into the bowl, and add salt, monosodium glutamate, pepper, sesame oil, lard or chicken duck oil, sesame pepper oil to keep the bowl at a high temperature.
5. After the soup is served, first put the chicken, pork, and fish slices into a bowl in turn, gently stir with chopsticks to cook, then put the leeks into the soup, add scallions and coriander, and then put the rice noodles into the soup in succession, or eat while boiling.