1. After the chicken is slaughtered, scald it with 80℃ hot water (be careful not to scald the skin), take it out and wash it, and cut the neck bone at the edge of the chicken neck (don't cut the skin). Then cut the chicken crop with a knife, from the root of the crop to the tip of the tail, remove the wing bones, leg bones and spine, completely peel off the chicken skin, cut off the anus and large intestine, remove the five internal organs, rinse off, then turn the chicken skin over, chop off the tip of the mouth and chicken feet, remove the chicken feet bones and chop off the wing tips. Slice ham into 4.5cm slices, cut Chinese cabbage in the middle, and slice mushrooms (2 slices).
2. Cut sea cucumber, beef tendon, cooked chicken, mushrooms, magnolia slices and Tilia amurensis into cubes with a square of 1 cm. Blanch with boiling water, take out and drain, put in a big bowl, add shellfish, shrimp, onion, ginger and rice, add a little refined salt, cooking wine and monosodium glutamate and mix well, then put the raw materials into the chicken belly from the incision, and press the incision with a bamboo stick (into a cloth bag chicken).
3. put boiling water in the frying spoon, first blanch the cabbage and mushroom slices with boiling water and take them out. Then put the bagged chicken in boiling water and fish it out (until the blood is removed), put it in a big bowl with its belly down, add clear soup, cooking wine, refined salt and sliced onion and ginger, steam it in a cage until the chicken is cooked, and remove the onion and ginger. 4. Add scallion oil to the frying spoon, heat it to 60%, and then cook the milk soup, then add the clear soup, pour the original soup of steamed chicken into the spoon, add cooking wine, salt, mushrooms, cabbage and ginger juice, boil it, skim off the floating foam, pour it on the bag chicken (chicken belly up) and sprinkle with ham slices.