Live old hen1750g, drunken crab150g, cooked ham slices 25g, water-soaked mushrooms15g, bamboo shoots 25g, Shaoxing wine 40g, onion 25g, ginger 25g and refined salt 7.5g..

working methods

1. Slaughter the chicken, wash it, and put it in the boiling water pot with the gizzard, liver and heart.

2. Take it out and wash it, put it in a casserole with bamboo grates (chicken belly up), and add water to drown the chicken.

3. Add Shaoxing wine and onion ginger, take a flat plate and press the chicken, and cover the bowl.

4. Boil the casserole, skim off the floating foam, simmer for 3 hours until it is crisp and rotten, take out the flat plate and bamboo grate, remove the onion and ginger, and cut the wrist, liver and heart into pieces respectively.

5. Chicken belly up, add drunk crab and stewed crab, then bring the casserole to a boil, skim the floating foam, add refined salt, spread the sliced ham, mushrooms, bamboo shoots, liver and heart on the chicken, and boil it over medium heat.