Plastics and bulk raw materials, it is best to season in advance and marinate for more than 2 hours (into the bottom to taste); After boiling, feed it (to make protein denature quickly and prevent excessive nutrients from being lost into the soup), marinate it with low fire (preferably with old brine), keep it slightly boiling (crispy meat is not greasy and its shape is not scattered), and constantly check the maturity. Chickens and ducks can pass the verification of inclined wing roots, the loose ones can survive, the hard ones lack fire, and the skin is broken.