1 bear's paw, some pigeon eggs, 1 red cherry, salt, Shaoxing wine, chicken fat, ham, chives, ginger, delicious soup, water chestnut powder
- Clean the bear's paw in soda water, remove the hair, crust and bones after boiling, wrap it in a cloth, braise it together with chicken & duck sternums, ham, chives, ginger, Shaoxing wine, delicious soup, after boiling, stew them for 2 hours, change the soup water 3 times during the while to eliminate odour, then steam it with delicious soup, wine, ginger in a food steamer for 2 hours.
- Put the shelled pigeon eggs, chives, ginger, wine in the delicious soup for late use.
- Braise the bear's paw, chives, ginger, delicious soup and necessary seasonings to boiling, stew them for 5 minutes, then put in water chestnut powder to make paste over a strong fire, turn the bear's paw over, pour chicken fat on it, move it into a dish.
- Put the water chestnut powder in 2 to braise them into paste, pour chicken fat on, then place the pigeon eggs around the bear's paw, put the red cherry on it.