1 net chicken about 1500 grams, ham, bamboo shoots 50 grams each, 25 grams of shiitake mushrooms, 30 grams of shaoxing wine, 4 grams of refined salt, 20 grams of green onion knots, 15 grams of ginger, 10 grams of sesame oil. \x0d\\\\x0d\\\ making\x0d\\x0d\ 1, the chicken from the back of the large open rift wash blood, chopped off the wing tips, feet claws. Chicken gizzard, chicken heart, chicken liver, chicken oil treatment. Bamboo shoots sliced. \x0d\\\\x0d\2, pot with bamboo grates on the bottom, chicken belly down into the pot, put chicken oil, ham, chicken liver, chicken gizzard, chicken heart. \x0d\\\\\x0d\3, add water (not over the chicken body), then add wine, onion knots, ginger, pressed on the disk, cover, high fire boil, skimming floating foam, with a small fire stew for about 3 hours until crispy. \x0d\\\\x0d\4, remove the disk, take out the chicken gizzard, chicken liver. Chicken heart, ham, cut them into slices respectively. Remove the bamboo grates, skim the froth and turn the chicken over (breast side up). \x0d\\\\\x0d\5, chicken gizzard, chicken liver, chicken heart, ham, mushrooms, bamboo shoots slices between each other on the chicken, add refined salt, medium heat boil, bowl, drizzle sesame oil that is ready. \x0d\\\\\x0d\ characteristics \x0d\\\x0d\\ chicken shape intact, crispy rotten off the bone, soup clear flavor mellow. \x0d\\\\x0d\\ operation tips\x0d\\\x0d\ chicken boiling must be repeatedly skimmed floating foam to ensure that the soup is clear.