Old hen 1 bird, young hen 1 bird, pigeon 1 bird, cooking wine 15g, refined salt 20g, fennel 3, ginger 3 small pieces.
Exercise:
1. Wash three birds, gut them, boil them in boiling water for half an hour, take them out and dry them a little.
2. Pigeons and chickens cut off their heads and feet, put pigeons into the chick's stomach, then put the chick into the hen's stomach, so that the hen can keep its original shape, hold up its head with bamboo chopsticks, and break its feet and tie them up.
3. Put the hen in a big casserole, pour the original soup, add cooking wine, refined salt, fennel and ginger, and cover the pot with a layer of gauze (but the soup doesn't need shredded chicken noodles, so add salt water as appropriate).
4. Cook the casserole on charcoal fire 1 hour, and then simmer for 2 hours until the chicken is cooked.