Materials: Two chickens (preferably local chickens raised by farmers) and seven Chinese cabbages (the ratio of Chinese cabbages to chickens is 2: 7).

Seasoning: star anise, pepper, onion, ginger and a little seasoning, soy sauce and salt.

Exercise:

1. Prepare 1 wok and 1 cauldron. Add seasoning, slaughter the chicken and put it directly into the basin. Peel off the cabbage by hand and put it directly into the basin (don't eat the cabbage). Add 2/3 water.

2. add water to the pot and rinse it with the pot. Boil the porcelain pot in a big pot for three hours.

After cooking, put this big pot of steamed chicken in the yard and eat it immediately. The soup in it freezes when it's cold. It's delicious.