3 apples, 2,000g native chicken, ginseng 1, ginger 1 root, onion 1 root, 4,000g clean water and salt 10g.

2/6

Cut off the buttocks, nails and chicken nose, add ginger slices in cold water, cook and take out for later use.

3/6

Wash away the floating foam with cold water and let the chicken skin solidify for later use.

4/6

Add enough water to the chicken, apple, ginseng and onion ginger after flying, and bring to a boil.

5/6

Stew for 80 minutes.

6/6

Finally, add salt to taste.