1. Prepare ingredients, half an old hen from Feixi, and 2g+5g of fine salt (the former is used for rubbing chicken skin and the latter is used for seasoning chicken soup). 2. Wash the cold and fresh Feixi old hen inside and outside, wash away the blood, and dry the surface moisture with kitchen paper towels. Prepare 2g of fine salt. 3. Rub 2g of fine salt on the chicken skin by hand until the salt completely melts on the chicken skin. 4. Note: The salt is only rubbed on the chicken skin, so don't let the salt touch the chicken. 5. Put the salted chicken in the refrigerator and rub it for 20 minutes (rub the salt before steaming, and the steamed chicken skin will be crisp). 6. Take out the chilled chicken and cut it into small pieces (if the whole chicken is steamed, it can be served without cutting, and the whole steamed chicken will look better). 7. Cut the chicken pieces into pieces and put them into the casserole, and inject 600g of water. 8. put the lid on,