2. Wash the hen's internal organs, chicken gizzards (cut open with a knife to remove the inner membrane yellow skin and impurities) and chicken liver for later use;
3. Rinse the chicken oil batch;
4. Cut the onion and slice the ginger;
5. Wash the winter bamboo shoots and water-soaked mushrooms and slice them;
6. Slice the cooked ham;
7. Take a casserole with bamboo grates at the bottom, put chicken breast, chicken gizzards and chicken liver into the casserole, pour chicken soup (1000g), add cooking wine, onion and ginger slices, put it on high fire to boil, and skim off the floating foam;
8. Cover the pot and simmer for about 3 hours until the chicken is crisp and rotten;
9. Take out chicken gizzards and chicken livers, slice them, put them in a casserole with mussels, and stew for 15 minutes.
10. Take bamboo grates out of the casserole, add sliced winter bamboo shoots, cooked ham, sliced winter mushrooms and pea seedlings, add refined salt, drizzle with cooked chicken oil, and bring to a boil.