Step 1: After the chicken is slaughtered, the chicken feathers are removed with boiling water, the chicken feet are cut off with a knife, and the internal organs and dirt are removed (stewed chicken soup generally needs no internal organs, but don't waste it when you eat it yourself), and the internal organs (including chicken gizzards, chicken livers and chicken hearts) are cut several times and set aside for use.
step 2: then wash the internal organs and hens with clear water (this step must be cleaned, especially the chicken lungs should be removed), put them together in a boiling water pot, add cooking wine and blanch for one minute, and take them out (blanching takes longer, so as to better remove the fishy smell).
step 3: put a bamboo net in the casserole (the purpose of putting the bamboo net is to prevent the chicken from sticking to the pot when stewing), and put the old hen, chicken oil, chicken gizzards, chicken liver and chicken heart together (some people may not want to put the chicken oil, but it is really annoying to drink too much).
step 4: the last step is to add clean water (the water will cover the chicken body a lot), then add the raw ginger onion, cover the casserole, turn to medium heat for boiling, skim the floating foam, turn to low heat for more than two hours (this step must be stewed), and finally add a proper amount of salt, chicken essence and monosodium glutamate for eating.