After the hen is slaughtered, the hair is removed, the internal organs are removed, and the chicken breasts and legs are washed.

Put it into a finned pot, add water, boil it, skim off the blood foam, and cook it for 4-5 hours with low fire.

De-oiling chicken breast and chicken leg, pat into minced chicken, dilute with water, and add refined salt, cooking wine, onion, ginger and monosodium glutamate for later use.

Filter the cooked chicken soup, skim off the oil slick, and after boiling, pour the prepared minced chicken into the soup, stir well, and skim off impurities such as oil foam after boiling to form a clear soup.