Wash the pork tripe and the chicken, then blanch them in boiling water separately. Cut them into small pieces and set the chicken aside.
Heat oil in a pot, stir-fry ginger slices and scallions, and then add cooking wine, water, Lee Kum Kee Soup Base for Pork Bone Hot Pot, Lee Kum Kee Pure Sesame Oil, white pepper powder, concentrated chicken bouillon, and the pork tripe pieces. Simmer over low heat for about an hour.
Add chicken pieces and fried tofu skin then cook for about ten minutes. Serve and enjoy!
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