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Cut the chicken into large chunks. Clean chicken chunks, and pig bones.
Prepare a pot or wok with enough water. Bring the water to a boiling. And add chicken and pig bones in. Turn down the fire and cook the blood water out.
Get the meat ingredients out. Wash the wok. And add some enough water. Return pig bones back.
Bring all the content to a boiling and then turn down the fire to simmer for around 40 minutes.
Cut the chicken rinsed into small cubes when it is cool down. Prepare other side ingredients according to your own preference.
Then prepare another wok or firstly move the content in last step to another container to heat some vegetable oil. Add ginger and garlic to stir-fry for about 2 minutes. Then add doubanjiang to stir fry until you can smell the taste. Then add star anise, fennel, cassia bank, chili pepper, Sichuan peppercorn in for about 1 minute.
Add the soup base make in above steps in, add 3 teaspoon of salt and simmer for about 20 minutes.
Add sesame oil, chopped scallions, and mashed garlic, salt and chicken essence in to make separate saucers to make dips.
Enjoy with the enjoyers!!